serrano ham vs iberico ham

However, if you are thinking of catering an event, and you would like to offer a board of Spanish ham, you can contact us. This ham is better (and a lot more expensive) than the ham coming from other pigs because they grow wild and not on farms. The first of those differences is the race of the pigs. It is a shocking waste of an amazing product, and one that will cost you a fortune.At the London delicatessen Brindisa, 100g of pre-sliced, top-end ibér… Despite this, the Iberian pig is leaner and produces a marbling in the meat due to the ancient history of free-range raising and diet of grain and Acorns which are unique to this particular part of Spain. The Iberian pig’s diet is similar to the white pigs described above but the Iberian pig has mountain pasture added to its diet, which will marble its meat with fat. It is eaten regularly in most Spanish households. The finished Serrano is categorized into three quality groups: Interesting fact: Those Spanish hams end their curation in high drying sheds, usually located in mountains, and that is the origin of the name: mountain ham = jamón serrano. Serrano Ham is very popular here in the UK, and it is one of the only Spanish dry-cured meat that is easily accessible in high street shops: you often find Jamon Serrano in the supermarket at Christmas. In Spain, you have the rather famous and popular jamón Serrano, which is what most people there eat on a regular basis. They are just the consequence of a natural curing process, traditional and artisanal. window.gapi.load('ratingbadge', function() { The very best Iberico Ham is produced from a free-range animal which is exclusively acorn-fed (this gives the meat its distinct nutty flavour). The exact time will mostly depend on the climate and size of the ham. This means that the flavor cannot compare to Ibericopigs reared and fattened in traditional open pastures. It has to come from either pure Duroc or Iberian pig breeds. SERRANO VS IBÉRICO • It comes from white pigs • It comes from black Iberian pigs • White pigs are compound-fed ... , pasture and compound-fed (ibérico de recebo) or free-range acorn-fed (ibérico de bellota) • Dry curing process: hams are hung to dry for less than 15 months • Dry curing process: hams are hung to dry for about 3 years • Price: The average price of serrano ham is €12-€15/kg • Price: the … Spain produces some 40million hams per year, yet there are basically only two different types of cured hams: Jamón Serrano, literally translated as “ham from the Sierra or mountains” (the majority of which are from the Landrace breed of pig) and Jamón Ibérico (Iberian ham) from pigs found on prairie-like land known as the Dehesa. This a rare, unique and considered a superior breed compared to the white European variety. All the information about Iberian bellota ham pata negra and serrano online. Each ham will weigh on average 9.5 kg with bone and 9.2 kg boneless. For … Proud to be the first Iberico brand to arrive in the US.

// OPTIONAL FIELDS These animals are on a diet of grain, they are not free range and not 100% Black Iberian Pig breed. In every meat shop, you will see entire pork legs hanging from the ceiling or covering the walls. One of the main differences between Serrano and Iberico ham is the breed of pig which is used. The pig that populates most of Europe are the Duroc,Pietrain and Landrance which are often referred to as 'European White Pigs'. The term jamón serrano ("serrano ham", ham from the sierra, or mountain range) is regularly applied as an umbrella culinary term for all dry-cured jamón produced in Spain, as opposed to jamón de York, which is baked or boiled in salted fluid. Next, the legs are rinsed and hung dry for another 4-6 weeks then in a dry and airy space which is exposed to the elements. Contenidos ocultar 1 Serrano ham and prosciutto. The origins of Iberico and Serrano ham When we speak of Serrano ham, we're talking about non-Ibericopigs reared intensively and fed lower-quality diets focussed on mass rahter than flavor in the fattening period before slaughter. When the foreleg is prepared in the same way, it is labeled paleta. Both hams are obtained from the hind legs of the animal but the Iberian ham, unlike the Serrano, can only be produced in Spain and Portugal for two reasons; first, the Iberian pigs are only in our peninsula and secondly, only in these countries are the weather conditions necessary for the Iberian … The main difference between Iberico and Serrano ham is the origin of the raw material - the type of pork that's used.Iberico ham has to come from pigs that are at least 50% certified Iberico breed, and can only be mixed with one other breed: White Duroc. Spain produces some 40 million hams per year, yet there are basically only two different types of cured hams: Jamón Serrano, literally translated as “ham from the Sierra or mountains” (the majority of which are from the Landrace breed of pig) and Jamón … It is essential that the animal is free range as the exercise produces a leaner animal that creates the perfect intramuscular fat content for maximum taste. It can be taken from the hind leg or the thigh, though the thigh is … Our Story; Our Products; Our Iberico; Our Process; Chef’s Room; Contact Us; FIRST IBERICO IN THE US. We have a board of Serrano ham (jamón Serrano), of Iberico ham (jamón Ibérico), and the Campero board, which includes Serrano ham, and other products from Spain like chorizo Ibérico and Manchego cheese, accompanied by crostini bread. This … Serrano ham can also be used to flavor sauces, soups, or stews. The curing process of this ham lasts for almost 1.5 to 2 years. Well, funnily enough, most people choose left which is the serrano ham. Cart (0) Iberico & Serrano. When it comes to Serrano Ham, it is important to note that not all hams have been created equally. Iberico Ham We could say that the Iberico ham is the best quality of Serrano hams since it is cured essentially the same, but with a few important distinctions. Serrano uses a more common breed of white pig while Iberico ham is made from a very rare and special breed of black Iberian pig. A whole leg of Iberico ham will be a showtstopper at any party. There are lots of ham's being sold which have been created for maximum yield and profit; these varieties are often found in the supermarkets. It’s not made from “normal” pigs but from Iberian pork. The pig essentially eats grains and legumes mixed in a balanced animal feed (fodder) and spends all its life in captivity, which means it will have less fat in its meat. "delivery_country": "COUNTRY_CODE", The breed of pig that Jamon is made from is a huge part of what makes Jamon Serrano different to Jamon Iberico. ), but the Serrano and Ibérico are the most famous and important varieties of jamón. Our website uses cookies so you can place orders and we can provide a better service. Before reading on, look at the pictures and guess which you think looks like a finer slice of ham? If you investigate a bit, you will see that not all Spanish hams are equal, as reflected by the price tag. They eat acorns, their meat is less fatty. It is served in paper thin slices, and commonly paired with Manchego cheese, or tapas. No imagine, the rich and beautiful flavours of the white pig when it has been cared for with the same love, care and attention as an Iberico leg? SALTING. Compared to Iberico Ham, Serrano is much more robust and chews for much longer- this is what creates the intensity! The highest quality Iberico ham is considered to come from 100% Iberico pigs. Fat gives the meat its flavours, textures and aromas. Continue to use the site as normal if you are happy with this or... How does Iberico Ham Compare to Serrano Ham? }. Some say that it is like comparing a Champagne with the cheapest Prosecco or supermarket single packed cheese with handmade Camembert, but we have taken care in selecting the finest Serrano hams which can be compared to the complexity and majesty of an Iberian Ham! So, we would like to explore with you the differences between Iberico & Serrano Hams and allow you to make an informed decision as to which you would prefer! The Entrepelado, Lampino, Mamellado, Slivela & Negro de los Padroches have black hair, the Retinti, Colorado, Oliventina and Torbiscal are red, the Manchado de Jabugo is spotted and the Darado Gaditano are light skinned. Its name comes from the place where it is cured, as it is regularly done in highlands with cold climates to promote the curing of the meat; There are currently three names for this product: Bodega. window.gapi.ratingbadge.render(ratingBadgeContainer, {"merchant_id": 124142998}); { Search. This is what makes the white breed popular among farmers because the larger yield and quick production of Serrano Ham makes it much more profitable than raising Iberico Ham. There is a lot of confusion between the two Spanish hams. Jamón ibérico and Jamón serrano are Spanish dry-cured hams (from the hind leg). Serrano means from the tierra or the mountain range, where the European white (it’s really pink) pig is curred. "products": [{"gtin":"GTIN1"}, {"gtin":"GTIN2"}] WEIGHT . Serrano ham has less content of high quality proteins and a bigger amount of salt which makes it not suitable for high blood pressure patients. For ibérico it’s a bit more complicated because there are … }, window.renderOptIn = function() { 2.1.1 Texture and shape 2.1.2 Feeding and curing 3 Prosciutto and Iberian ham Otros idiomas: Español Français Deutsch Italiano The prociutto, the Italian ham, is a very typical gastronomic product of the bel paese … The ham is cured for 24 months. Some can say that the tale of the Serrano Ham is one that is often compared to the battery hen, and while this is the case for many serrano hams, it is not always the case. In most supermarkets, you will have a large section dedicated to them as well. Jamón Consorcio-Serrano (guaranteed by the regulatory … This ham may not … Skip to content. There is an argument that all but the cheapest, industrially produced jamón is best savoured on its own, but certainly cooking with ibérico is like carting a sofa to the tip in a new Bentley; watching Still Open All Hours in an Imax; or wrapping a wet dog in a Comme des Garçons coat. Menu. var ratingBadgeContainer = document.createElement("div"); Credit goes to genetics in this case: the marbling fat and higher pH level in Iberico hams hinders the penetration of the salt. The Jamon Serrano is only hung from between 6 to 18 months depending on the size of the ham leg. The rind is thick. You should be able to spot a TSG mark on the packaging. For their final stage, they are hung in a cold dry place for 6 to 18 additional months. So, if you buy an iberico ham don’t be scared if you see an outer layer of fat under … Iberian ham is not jamón serrano. The flavor is salty and porky like bacon. The Serrano ham, for its origin, is not much different than the white ham or cooked ham you find at your favorite American grocery store and is coming from a variety of white pig races, often mixed up amongst themselves: Duroc, Landrace, Large White and Pietrain, but not Iberian. While producers don’t have to be approved by the regulator, there are some key differences you should be aware of. To put this into context, only 10% of Spanish ham is made from the black Iberian pig and classified as Jamon Iberico. Today, you can find hams both with and without their official production guarantee. We could say that the Iberico ham is the best quality of Serrano hams since it is cured essentially the same, but with a few important distinctions. This intensifies the flavour of the meat and helps protect the meat during the curation process. When compared with other types of products, it would be at the same level as Roquefort cheese or olives. The name of the ham then comes from the pig’s race, rather than from its curing method. Iberico pigs can be separated into three varieties because not all are fully black. The difference in the pig race, the pig’s lifestyle, and the extended curation process explain why the Iberico ham is more expensive than the “common” Serrano ham. If you have ever been to Spain or Portugal, you know they just LOVE ham. Today, Spain is the world’s leading producer of dry-cured pork. The curing process starts after the butchering of the animal. }); Majority of this testing is to ensure that the animal has lived the life that is needed to create the best-cured meat in the world. These white pigs appear as fattier due to the larger intramuscular fat cont… The main difference is that the meat is boiled or baked to get York ham or cooked ham, while the Serrano ham is cured and dried. 100% IBERICO ACORN-FED. Jamón Iberico de Bellota is smaller and, on average, weighs from 5.5 to 6.5 kilos. Jamón is good for you! IBERICO HAM. The serrano is also grain fed animal and it is used widely for a variety of tapas and traditional Spanish recipes. Their ancestry lineage reaches back to cavemen in the Iberian peninsula which means that this pig varies significantly from other strains. window.gapi.load('surveyoptin', function() { The acorns are so important, the amount of acorns eaten by the pig will determine the final quality classification of the ham. Serrano ham is considered a premium ham that is at the top o... is that which comes from white pigs. Jamón serrano roughly translates as “ham from the mountains”, and it tastes as vague as it sounds. AN ARTISANAL PROCESS. These hogs differ from the Iberico because they are white pigs and Iberico are black pigs. document.body.appendChild(ratingBadgeContainer); The first of those differences is the race of the pigs. Get Vouchers & Discount Coupons Instantly. 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