Frequently Asked Questions and Doubts

What is the difference between Serrano ham and Iberian ham?

When we refer to Serrano ham, we are not referring to a breed or quality of ham, but to the name given to the characteristic "V-cut", which is made to remove the leg from the pig.

On the other hand, Serrano ham is the name popularly used for the cured ham from white pigs in Spain, but there are clear distinctions between Serrano ham and Iberian ham. These distinctions are mainly because they are products from different animals.

Cured ham, known as Serrano, comes from the (non-Iberian) white pig; the the most common types are the Duroc, Landrace, Large White and Pietrain breeds.

These animals are usually raised  in extensive farming systems and they are mainly fed cereals. Traditional production processes are used and these consist of three phases: salting, resting and drying. The duration of these phases together with the quality of the animal and its feed ultimately determine the quality and category of the final product.

Iberian ham comes from Iberian pigs living in freedom during the fattening period, when they feed on acorns, herbs, tubers and other foods present in the pasturelands.

Breeding and processing of Iberian hams require a longer period than Serrano hams.

Iberian ham is regulated by Royal Decree 4/2014, which defines the authorised pig breeds in order to protect the "Iberian" denomination and thus prevent fraud.

This Decree established 3 categories of Iberian ham, although it also applies to the shoulder and loin:   100% acorn-fed Iberian ham,   free-range fodder-fed Iberian Ham   and  fodder-fed Iberian ham.

In addition to this designation, and so that the end user can clearly differentiate the product that they buy and can be sure of the purity of the pig, its feed and its breeding place, all Iberian hams must bear distinguishing coloured labels:

• Black Label:Exclusive to Iberian ham denominated "pata negra". These pigs have 100% Iberian parents and have  been raised exclusively in pasturelands and not been fed with fodder. It is only for those free-range pigs that are fattened with acorn.
• Red label: With this variety of Iberian ham, the pig is raised and fed in the same way as the "pata negra", but the pig is not 100% pure Iberian breed.
• Green Label: This label will distinguish those Iberian Hams made from pigs raised in the country, but which, besides not being 100% pure bred, were fed diets with supplements of specific fodders.
• White Label:This label is for Iberian ham from pigs that have been farm raised and fed with compound fodder.

What are the white specks that appear in a ham?

They are crystallisations of an amino acid called tyrosine. During curing, the proteins present in the raw materials are transformed and the concentration of free amino acids increases. Contrary to what some people believe, this is not a sign of any alteration or deterioration, but quite the opposite. For many experts it is a sign of the quality of the ham, fruit of a long and unhurried curing in the cellars and of the pig’s roaming of the pasturelands.

What is the best way to keep a ham at home?

Once started or just before doing so, the ham should be at room temperature in a cool, dry place. The area that has been cut should be covered with ham fat to keep it from drying out and losing its aroma and flavour.