All You Need To Know About Serrano Ham
There are so many types of Serrano ham and each ham differs in quality. It is generally described as a cured leg of a pig and the most famous Spanish hams are the Jamon Serrano and Jamon Iberico. The naming and classifying of the ham will depend on the breed of the pig, type of feed, how it is raised, and the curing process.
The most famous breed of pigs is the Iberian pig and it is very special because this is where the Jamon Iberico comes from. It is only from these pigs or a crossbreeding with these pigs can produce the Jamon Iberico. Only 7% of these pigs have a distinctive marking that is called "pata negra" which translates to black foot. Their genetics, diet, and the way they were raised separates these pigs from the rest.
There are three classes of hams that come from the Iberian pigs and they are:
Jamon Iberico de Bellota has the highest quality and it comes from pigs that are fed only on a diet of acorns. The pigs live in an open pasture and they are free to roam around and forage for herbs and acorns. This gives the ham a very distinct and nutty flavour that cannot be found in any other ham. Other types of ham from Iberian pigs is the Jamon Iberico de Recebo and the Jamon Iberico which are much different from the Bellota ham because they are fed on a regular diet of commercial feeds. They are not treated as luxuriously as the Bellota but still they have a very good taste and texture.
The hams from white pigs also produce high quality hams called Serrano hams which are made according to traditional methods. These hams are commonly served in bars, restaurants, and of course even at home. Although they are not as exclusive as the Iberian hams, they also offer a taste of Spain that unlike other hams from other parts of the globe.
The "matanza" is the beginning of the creation of the Serrano ham and it starts during November. The time when sacrifice or slaughter of the pigs takes place is called the matanza. Serrano ham is the part of the pig which is made from the fore and hind legs. Salting is the process where the hams are covered with a lot salt to start the process of curing. The amount of time needed to properly salt the meat depends on its size and it usually takes 24 to 48 hours per kilogram. This is a crucial process where everything carefully watched to ensure that the ham will not be left in the salt longer than necessary. After this, the salt is cleaned away and then the hams are hung to dry for one to two months.
The most famous breed of pigs is the Iberian pig and it is very special because this is where the Jamon Iberico comes from. It is only from these pigs or a crossbreeding with these pigs can produce the Jamon Iberico. Only 7% of these pigs have a distinctive marking that is called "pata negra" which translates to black foot. Their genetics, diet, and the way they were raised separates these pigs from the rest.
There are three classes of hams that come from the Iberian pigs and they are:
Jamon Iberico de Bellota has the highest quality and it comes from pigs that are fed only on a diet of acorns. The pigs live in an open pasture and they are free to roam around and forage for herbs and acorns. This gives the ham a very distinct and nutty flavour that cannot be found in any other ham. Other types of ham from Iberian pigs is the Jamon Iberico de Recebo and the Jamon Iberico which are much different from the Bellota ham because they are fed on a regular diet of commercial feeds. They are not treated as luxuriously as the Bellota but still they have a very good taste and texture.
The hams from white pigs also produce high quality hams called Serrano hams which are made according to traditional methods. These hams are commonly served in bars, restaurants, and of course even at home. Although they are not as exclusive as the Iberian hams, they also offer a taste of Spain that unlike other hams from other parts of the globe.
The "matanza" is the beginning of the creation of the Serrano ham and it starts during November. The time when sacrifice or slaughter of the pigs takes place is called the matanza. Serrano ham is the part of the pig which is made from the fore and hind legs. Salting is the process where the hams are covered with a lot salt to start the process of curing. The amount of time needed to properly salt the meat depends on its size and it usually takes 24 to 48 hours per kilogram. This is a crucial process where everything carefully watched to ensure that the ham will not be left in the salt longer than necessary. After this, the salt is cleaned away and then the hams are hung to dry for one to two months.
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