30 Gru 2020

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. They may seem very similar however, they both have very individual characteristics; from the breeding to the diet and curing process, these two Jamon's are worlds apart. }); You should be able to spot a TSG mark on the packaging. They are fully organic, free- range and fed high-quality grain. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds. When cut, the slice should not look shiny but moist. A Jamón Iberico de Cebo is comparable to a good Serrano ham. If you must cook ham, the one to use is everyday serrano as per chef José Pizarro’s recipes. These white pigs appear as fattier due to the larger intramuscular fat content and therefore create a much larger yield compared to Black Iberian Breeds- this is the same pig we enjoy as a delicious sweet, salty and crispy bacon roll!

// OPTIONAL FIELDS These animals are on a diet of grain, they are not free range and not 100% Black Iberian Pig breed. This pig is a hybrid that has been bred with many different breeds, and therefore not having the same quality as the Iberian pig, this product is cheaper to buy and accounts for the majority of hams sold in Spain. 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 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 … The ham slice is red with white fat only around the outside edge. var ratingBadgeContainer = document.createElement("div"); Depending on the production, the different classifications of Jamon depends on the flavours which are found. 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. Only Authentic Cured Ibérico and Serrano Hams Imported Directly From Spain. The people of the Ibe… This ham may not … The curing process of this ham lasts for almost 1.5 to 2 years. 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 … Serrano Ham. window.gapi.load('surveyoptin', function() { "order_id": "ORDER_ID", In every meat shop, you will see entire pork legs hanging from the ceiling or covering the walls. The Iberian Black Pigs are a rare breed that are only found in Spain and some parts of Portugal. The first of those differences is the race of the pigs. After this period the iberico pigs are slaughtered and processed into ham. 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. This intensifies the flavour of the meat and helps protect the meat during the curation process. The trade of Jamon Iberico is pretty strict. All the information about Iberian bellota ham pata negra and serrano online. Spanish jamón serrano ham Most jamón products from Spain are varieties of jamón serrano. The pork used to make jamón serrano can come from any Spanish pig except for black Iberian pigs, which are used solely for jamón ibérico. The ham is cured for 24 months. Today, you can find hams both with and without their official production guarantee. AN ARTISANAL PROCESS. Contrary to what is mostly eaten in America, most Spanish hams are cured, dried and aged as a method of preservation, leading to their exemplary jamón. window.renderBadge = function() { Jamon Iberico, Iberico ham. The serrano is also grain fed animal and it is used widely for a variety of tapas and traditional Spanish recipes. They eat acorns, their meat is less fatty. The cure consists of salting and drying for at least two weeks, a rinse to remove the salt, and air-drying for a minimum of four to six weeks. Our Story; Our Products; Our Iberico; Our Process; Chef’s Room; Contact Us; FIRST IBERICO IN THE US. 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… window.gapi.ratingbadge.render(ratingBadgeContainer, {"merchant_id": 124142998}); The Serrano in the picture below is one the finest Serrano hams in the world so there is a fair bit of marbled fat, but compared to the sweaty and soft Iberico ham it looks lean and red. There are 3 main varieties of Serrano ham: Serrano Bodega, Serrano Reserva, and Serrano Gran Reserva. Because of time and inputs that go into producing this … Serrano ham may be one of the most popular Spanish hams; oit is fairly cheap, easy to get access to and has a great porky taste. FIRST IBERICO IN THE US. 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. window.gapi.surveyoptin.render( The acorns are so important, the amount of acorns eaten by the pig will determine the final quality classification of the ham. Which did you guess? The exact time will mostly depend on the climate and size of the ham. SERRANO HAM. 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 … 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! It is however, of the quality is lesser quality than the Jamón Iberico. Serrano ham can also be used to flavor sauces, soups, or stews. It has taken years of tasting and experience to find producers who care dearly about their Jamon. Our menu features three boards for you to enjoy this Spanish delicacy. }. Now, since 1990, there has been … The pig’s diet also has an important distinction; acorns. This is the important bit, the reason we are all here! All about iberico bellota ham, cebo de campo, cebo and serrano, ham production and processing areas and their health benefits here. Reserva. Their similarities 2 Difference between prosciutto and Serrano ham 2.1 What is Italian prosciutto? When it comes to Serrano Ham, it is important to note that not all hams have been created equally. IBERICO HAM; THE DEHESA; SERRANO VS IBERICO; SPANISH VS ITALIAN HAM; HEALTH & NUTRITION; CHEMICAL ADDITIVES; OLIVE OIL KNOWLEDGE. The curation duration for the Jamon Iberico is much longer and the 'youngest' legs are hung for at least 24 months and up to 48 months. So, if you buy an iberico ham don’t be scared if you see an outer layer of fat under … You can also try our amazing tapa Vieiras con Ibérico, which is sautéed scallops, 5 Jotas Iberico ham, asparagus, and soy mayonnaise, or our Jamón toast, available for lunch, that has Serrano ham, tomato spread, Manchego and balsamic oil. Skip to content. Proud to be the first Iberico brand to arrive in the US. { Jamón serrano is a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices, or occasionally diced for use in cooking. 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. (0034) 931763594 - 910052157 Info COVID-19. Our website uses cookies so you can place orders and we can provide a better service. Serrano Serrano comes from the white pig. They are just the consequence of a natural curing process, traditional and artisanal. While producers don’t have to be approved by the regulator, there are some key differences you should be aware of. The pig that populates most of Europe are the Duroc, Pietrain and Landrance which are often referred to as 'European White Pigs'. Ibérico ham that meets the black label standards is aged for at least 3 years. This breed is black with a long snout and has little fur, and is genetically predisposed to storing up fat between its muscles, meaning that when it's hung to cure the flavor from the fat is abso… Fat gives the meat its flavours, textures and aromas. 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. It’s followed by Serrano ham (5%), Bayonne ham (5.5%) and Parma ham (5.7%). The curing is similar (with some variations in climate conditions) and the curing process takes up to a year more than for Serrano hams, reaching up to 36 months. The European White Pigs The breed of pig that Jamon is made from is a huge part of what makes Jamon Serrano different to Jamon Iberico. You want to make sure you get the real deal? The European Union has created a traditional specialties guarantee (TSG or EGT) protection around serrano that ensures these types of hams follow certain regulations. This is purely due to the fat content and the plush red colour of the meat. While yes, they are both pigs and they are cured and eaten the same way, usually they cannot be compared in terms of flavours and aromas. Its exterior fat thickness will be 0.8 centimeters or more. 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. Jamón is good for you! Then you also have the jamón Ibérico which is more exclusive and more expensive. IBERICO HAM. 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? These white pigs appear as fattier due to the larger intramuscular fat cont… It gives us the idea that it is leaner and healthier - you would be wrong. 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. 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. It is served in paper thin slices, and commonly paired with Manchego cheese, or tapas. There is a lot of confusion between the two Spanish hams. However, if you are thinking of catering an event, and you would like to offer a board of Spanish ham, you can contact us. login or - create an account. The iberico, acorn fed ham-signs of quality and exquisiteness are the intramuscular fat and small white dots. This ham is better (and a lot more expensive) than the ham coming from other pigs because they grow wild and not on farms. "merchant_id": 124142998, Sign up to receive news & updates on all things Socarrat! Iberico | Sweeter, Complex, Salty, Intense & Utterly Delicious. Ham is a historically important food, dried and cured with salt for centuries. Each ham is inspected and tested to give it a classification based on the makeup of the meat itself. The highest quality Iberico ham is considered to come from 100% Iberico pigs. These hogs differ from the Iberico because they are white pigs and Iberico are black pigs. 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. 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. 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. "delivery_country": "COUNTRY_CODE", In most supermarkets, you will have a large section dedicated to them as well. Iberico pigs can be separated into three varieties because not all are fully black. On this topic, we cannot do it justice in a couple of sentences so it will be best to follow the link to our ultimate Jamon Iberico guide! 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. Lesser varieties (excluding the white label) are all free range but differ in breed or are a combination of Grain and Acorn Fed. All those rich, wonderful Jamon flavours, aromas and textures. A small portion of white fat should stand out in the centre (corresponding to the femoral vein). (sok-uh-raht) n. refers to the “seductive caramelization of the bottom layer of a perfect paella when the liquid is absorbed and the rice is done.”, Terms and Conditions | Privacy Policy | Accessibility Statement, Dining al fresco: Spain’s outdoor dining culture in NYC, Everything you need to know about Spanish Sangria, Camino de Santiago, the Pilgrim’s Way in Spain. CHEF'S ROOM. The breed of pig that Jamon is made from is a huge part of what makes Jamon Serrano different to Jamon Iberico. 8 Kg Free Range Iberico Ham Pata Negra - 100% Natural, 8 Kg 100% Iberico Ham Bellota Pata Negra – 100% Natural, 400 Grams- Gourmet ALL Jamon Iberico Experience Hamper, 100 Grams- Salchichon Iberico de Bellota Pata Negra, 2.2 Kg Free Range Boneless Iberico Ham Shoulder Pata Negra - 100% Natural, 2.2 Kg Boneless 100% Iberico Ham Shoulder Bellota Pata Negra - 100% Natural, 100 Grams- Lomito Iberico de Bellota Pata Negra, 5 Kg 100% Iberico Ham Shoulder Bellota Pata Negra - 100% Natural, 100 Grams- Hand Carved Iberico Ham 'Pata Negra' 100% Natural, 100 Grams- Hand Carved 100% Iberico Ham Bellota 'Pata Negra' 100% Natural, 400 Grams- Hand Carved Iberico Ham 'Pata Negra' 100% Natural. Before reading on, look at the pictures and guess which you think looks like a finer slice of ham? This time frame is considered comparatively short but it creates that famous Serrano Ham 'young' and rich flavour. Because that is a fact, iberico hams are much fattier than serrano hams, but this is where the power and flavor comes from. This means that the flavor cannot compare to Ibericopigs reared and fattened in traditional open pastures. Cart (0) Iberico & Serrano. CHEF'S ROOM. Jamón ibérico and Jamón serrano are Spanish dry-cured hams (from the hind leg). If you have ever been to Spain or Portugal, you know they just LOVE ham. Another big difference is the lifestyle of the pig. 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. }, window.renderOptIn = function() { Since 1990, the Consorcio Serrano (the official serrano ham regulators) have helped enforce standards of serrano ham. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham". You may often hear the term 'White Hoof Ham' which refers to the varieties of Serrano Ham. Compared to Iberico Ham, Serrano is much more robust and chews for much longer- this is what creates the intensity! Jamón Iberico de Bellota is smaller and, on average, weighs from 5.5 to 6.5 kilos. Continue to use the site as normal if you are happy with this or... How does Iberico Ham Compare to Serrano Ham? It is eaten regularly in most Spanish households. 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. Their ancestry lineage reaches back to cavemen in the Iberian peninsula which means that this pig varies significantly from other strains. They … Spanish ham (jamón) is greatly prized as a gourmet food both in Spain and around the world. For the highest type, it can only be Spanish Iberian pigs, also known as Spanish Black Foot pigs. Home; All Products; Ibéricos; Serrano Gran Reserva ; Serrano Reserva; EVOO Extra virgin olive oil (Pico-Limón variety) Food Safety and COVID-19 measures; About us; Politique de Retour … The pork meat is first cleaned and trimmed before spending two weeks inside tanks or piles of salt to remove moisture and begin the preservation process. Serrano ham comes from white pigs, and they are fed (compound) feed and raised on farms or stables where they remain confined. Serrano ham comes from regular pigs (Duroc or Landrace), purpose-bred to be farmed in bulk and reproduce quickly—it’s mass-produced and fairly industrialised. Contact; Help; My Account; English English ; Français ; Español; Deutsch; Italiano; Pata Negra, Ibérico Bellota, Serrano . The rind is thick. Jamón Consorcio-Serrano (guaranteed by the regulatory … To produce a Serrano Ham, the farmer does not need to meet the strict specifications that are needed to produce a good Iberico Ham and therefore the pig is not raised as free range and is fed grain or substandard feed.The purpose of the white pig is to be as large as possible and create as much yield to sell on. 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.

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