Serrano Ham

Widely speaking, Spanish hams can be categorised as Serrano ham, cured ham, “Jamon del País” or “Jamon de Bodega” if they come from white pigs and Iberico ham if they have been obtained from Iberian pigs. There are some specifics with regard to these two main categories. This article reviews the main traits of Serrano ham and its areas of production.

Hams obtained from selected white pigs have a softer, sweeter taste and aroma than Iberico hams. They can be enjoyed on their own or used for cooking, and their price is significantly lower than that of Iberico hams. This ham, when still tender, looks similar to Parma ham and it can usually be found in some foreign supermarkets. However, even within this category the difference in quality can be vast.

There are two areas in Spain that are known for the quality of the hams they produce, so much so that they have been granted official Certificates of Origin. The labels "Ham from Trevélez" and "Ham from Teruel" protect and designate those hams:

• Obtained from a specific breed of white pigs
• Of a minimum weight
• That have been produced in a specific geographical region with particular characteristics
• Following traditional production methods
• And ensuring a minimum curing period

These hams can be exceptionally tasty, and their qualities are clearly superior than those of hams obtained through industrial processes. They can be recognised by their delicate and complex taste, their streaks of yellowish fat and their soft and shiny texture.

Ham from Trevélez is produced in the Alpujarras region in Granada (Andalusia) at an altitude of around 1.700 m. It comes from Landrace, Large White and Duroc Jersey pigs and has a minimum curing period of 14 months. The tradition of ham production in the area is well documented, and by the mid 19th century it even received the royal backing when Queen Isabel II granted the town of Trevélez the privilege to stamp her royal seal in these products.

Trevélez is a charming village of white houses and narrow pebbled streets located 1.500 m high in the Alpujarras Mountains of Granada. Its climate, characterised by cold and dry winters, hot summers and strong winds that blow from the peaks of the Sierra Nevada Mountains, contribute to confer a unique taste to this product.

Ham from Teruel is produced in the Teruel Province of Aragón. This mountainous area has an extreme continental climate: winters are cold, long and dry, and summers are short and hot. Once more, these hams are obtained from Landrace, Large White and Duroc pigs and they are left to cure and age in caves located over 800m altitude for a minimum period of 12 months. These hams weigh an average of 8 to 9 kilograms and have an exquisite aroma and taste.

For a fine selection of Spanish Hams please visit our Spanish food online store.

Spanish Ham: a longstanding tradition

The deliciously tempting Spanish Ham had already captivated the senses and stomachs of the Romans that inhabited Hispania as far back as the 2nd century B.C. They used to cure pork meat in salt, thus sowing the seed of what has become one of the most appreciated foods all over the world. Its central role in Spanish gastronomy has remained unchanged over the centuries and writers such as Cervantes -who found space in his famous “Don Quixote” to mention this delicacy- have played their part in spreading the news about the incomparable properties attached to its exquisiteness. What used to be Spain’s best kept secret is now an essential item in any gourmet larder.

But the variety of hams that traditionally have been produced in Spain and the different terminology used over the years have given cause to some misunderstandings that are worth clarifying. In this article, we will go through a basic classification of Spanish hams according mainly to the bread of pigs they come from.

The denominations “Jamón Serrano”, “Jamón del país” or “Jamón de Bodega” refer to hams obtained from white pigs. The most common breeds in this category are Landrace, Large White and Duroc-Jersey. On the other hand, hams obtained from the local Iberico breed – a distant cousin of wild boar- are known as “Jamón ibérico”. They may be not pure iberico pigs but a crossbred. Nevertheless, they law stipulates that to fall into this category they should be at least 75% Iberico.

Moreover, within this last category, there are still three other subcategories that also denote the different qualities of the product: the term “Jamón ibérico de bellota” describes those hams prepared with iberico pigs that have been fed mainly on acorns and left to roam free in the meadows; the name “Jamón iberico de recebo” refers to hams obtained from iberico pigs that have been raised on a mix diet of acorns and compound feeding, and finally “Jamón ibérico de pienso” describes hams that come from pigs that have eaten only compound feeding.

All in all, it is worth remembering that the taste, quality and price of Spanish hams vary enormously depending on: the type of pig it comes from, the way the pig has been fed, which leg –front or back- has been used to make the ham and the way the ham is cured. The different Denominations of Origin that currently exist help to preserve and guarantee de quality of this delicacy.


For a fine selection of Spanish Hams please visit our Spanish food online store.