Existential doubts have accompanied human beings since the beginning of time: where are we going? where do we come from? what is the meaning of life? and another one of equal importance, especially for the curious, the gourmand and the lovers of The pig is a wonderful animal that is part of the famous Med... products, is: are pork and ham the same thing?
In Enrique Tomás we are going to solve all your doubts with this article. Discover all the differences between lacon and ham!
Lacon is a derivative of the The white pig is a breed of pig, which apart from the Iberia... with Protected Designation of Origin from Galicia, or also from Asturias. It is made from white pigs, which are the Large White, Celtic, Landrace and Duroc.
Among the varieties of lacon, there is the traditional Galician lacon, but also another one that is unfortunately falling into oblivion: the truffled lacon, which differs from the traditional one because the production process includes chopped truffles, cognac and other spices.
Normally, the roast lacón is eaten with Galician potatoes and grelos. Weassure you that it is a real delicacy, although you probably already know this. 😉 But let’s go to what is most intriguing about this cold meat, how is it different from ham?
We’ll reveal all the secrets about these two In Spain we know very well what a cured sausage is, but for .... Not one more doubt!
Although only a few letters are needed to change a ham for a lacon :P, the truth is that these two cold cuts have very different qualities and elaborations.
We begin with something very important: the Iberian ham is something totally different from the lacon. Indeed, this delicious type of ham comes, as the name suggests, from the Iberian pig, while the lacón is produced from white pigs.
Otherwise, Serrano ham is considered a premium ham that is at the top o..., cured ham and Duroc pork ham have more in common with lacón, since these three are also products derived from white-breed pigs.
However, lacon and cured ham do not share much more. At Enrique Tomás we are experts in Ham is one of the star products of the Spanish gastronomy, a..., so we know the products derived from the pig very well, so we can assure you that there are many differences between them, such as the piece, the When we talk about curing in gastronomy we are talking about..., the origin, the price and the consumption.
Below, we explain in detail all these differences.
The ham is obtained from the back leg of the pig, but the shoulder and the shoulder from the front leg. Specifically, to make the lacón, the piece that goes from the knuckle to the hoof is used. This part is also called the brisket.
It is as simple as that but with an extremely different result, and this is evident in the final result. Take a good look, the In the premises of Enrique Tomás when someone says the word... of ham are juicy and the fat is distributed in a different way than in a ham.
Both ham and pork require different salting and curing times. Moreover, the entire process of making the ham is generally shorter than that of the ham.
This is due to the fact that the curing of Serrano ham or cured ham ranges from 12 to 24 months, whereas the curing of lacon is sufficient for 15 days. And in total, this cold meat has only 35 days of elaboration.
We are not even talking about the curing of The Iberico de Bellota ham is the best ham in the the world,..., for which 24 to 38 months can pass, but these are already major words.
If you are interested in this subject, do not miss the differences between Serrano ham and Iberian ham, I assure you that there are also many differences, despite how similar they may seem.
The white pigs come from different nations: the Duroc from the United States, the Large White from the United Kingdom and the Pietrain from Belgium.
Therefore, although all these breeds have been established in Spain for years, they are not necessarily geographically linked to a territory as is the case with the The Iberian pig is an animal of the porcine breed, the name ..., which are only found in Spain and Portugal.
So what about the origin of the final product?
Well, the lacon, as we said before, comes from Galicia. On the other hand, the Serrano ham with a designation of origin comes from Trevélez, in the province of Granada, and there is also another type of Serrano ham with a designation of origin from Teruel.
The elaboration of the ham implies more time and therefore, a higher cost.
On average, a very good ham can cost 30 euros per kilo, a very good ham 60 euros, and an extraordinary ham 120 euros.
On the contrary, a good quality piece of ham costs around 20 euros per kilo and the average price per kilo is 6 euros.
Well, it has been proven that the consumption of ham or shoulder is much higher than the consumption of pork. This is because the lacon is only consumed nationally, while buying ham or shoulder is a much more widespread custom in other countries: France, Germany, Belgium, Holland, Sweden and across the pond are Mexico and Chile as major fans of this delicacy.
At Enrique Tomás we know very well that ham crosses borders; that is why we have been opening stores not only in Spain, but also in Argentina, the United States, France, England, Mexico, Peru and Puerto Rico. The demand in all these countries is very high and they know how to value a quality product like ours.
Once the differences between ham and pork have been clarified, there is still one last question to dispel: what about cooked ham? Some people may be fooled by the similarity in colour between these two products, but in this case too I assure you that they have little to do with each other.
Since there is a lot of disparity between the two, we start with the easiest thing, which is what they have in common: again we find that they come from white pigs.
Well, the sweet ham can come from the hind limbs as well as from the front, while we have seen how the lacon comes only from the front. Moreover, cooked ham does not go through the salting process, unlike the first one, and in the drying phase, heat is applied to York ham, whereas lacon does not.
Having said that, at Enrique Tomás we believe that it does not matter how different or similar some processes may be between ham slices, because in the end there will never be two hams that are the same and both a good ham master and a good palate know what we are talking about. 😉
By the way of divine flavours, don’t miss all our exquisite products: Gran Reserva, Iberian Cebo, Bellota 50% and Bellota 100% shoulders or hams. In addition to Iberian loins, cured and semi-cured Cheese is a foodstuff obtained by ripening the curd from the..., and for a perfect pairing, also DOC and organic wines, visit our online store and get your favorite product!
To be on top of our new stores, recommended products, promotions and events.