How is Serrano Ham made?

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Serrano ham is everything that is produced with the hind legs of white pigs and, although its flavour is also delicious, it has nothing to do with that of Iberian hamIberian ham (jamón ibérico) is a culinary tradition in Spa... More, as the latter is more oily thanks to the ability of pigs on our peninsula to infiltrate fatThe bacon of the ham/jamón is the layer of fat that covers ... More into the muscle. Thus, how is Serrano ham made? Is the curing processWhen we talk about curing in gastronomy we are talking about... very different from that of the Iberian? Enrique Tomás will answer all your questions in this regard!

Curing of Serrano ham

In addition to coming from different breeds of pig, the most obvious difference between the Serrano and the Iberian Ham is their price. The curing process of the Serrano is considerably shorter and this, together with the fact that the qualityThe assessment of the quality of Iberian ham/jamón is based... More of both is not the same (that of the Iberian’s is superior), reduces its cost.

Although the curing phases are the same, for the last one to be carried out in the right way, the Serrano needs considerably fewer months. As with Iberian porkThe pig is a wonderful animal that is part of the famous Med..., once the hind legs of the pigs have been cutThe cutting of ham is a skill that requires a lot of dexteri... More, peeled and cleaned, the “cocinado” (- the cooking) begins, as Enrique Tomás likes to call it, and consists of:

1. SaltingSalting means any action involving the application of salt t...: the hamsHam is one of the star products of the Spanish gastronomy, a... are buried in saltSalt is an essential ingredient in the curing of jamón, as ... More so that they can be dehydrated and their flavour intensified and at the same time the action of bacteriaThere are several bacteria that can affect ham, but the most... More is prevented. As with the Iberian ham curing process, the Serrano hams are buried longer or shorter depending on their weight. The average is around fourteen days.
2. Washing and shaping: once the legs are ready, they are taken out of the salting containers and washed so that they lose all the salt they have left over. As they have been stacked on top of each other, it is normal that their shape has been altered. The profiling is used to restore their original appearance.
3. Post-salting and drying
   Drying the jamón is an essential process in the product... More: this is the most delicate moment because the pieces are exposed to possible infections. The temperature and humidity must be controlled at all times and it is at this stage that the salt concentration of the pieces is equalised. It usually lasts between 45 and 90 days, depending again on the piece.
4. Ripening and ageing: as we have already said, it is at this point that the curing time of Serrano ham is considerably reduced compared to that of Iberian ham. When they are in the cellarThe cellar where the ham is stored is a specially designed a... More is when the aromas and nuances are developed and the number of months that the pieces need to achieve this will depend on the type of ham. If it is a Reserva it will be in the drying chambers for fifteen months, while if it is a Gran Reserva Ham the period will be delayed until 18 months. In the case of Enrique Tomás, it should be noted that the only Serrano ham we sell is the Gran Reserva hamSerrano ham is considered a premium ham that is at the top o..., which is considered to be of the highest quality.

Curing time is not the only difference between Serrano and Iberian ham

As we have already mentioned, Serrano ham and Iberian ham come from different breeds of pigs and the genetic peculiarities of the Iberian pigsThe Iberian pig is an animal of the porcine breed, the name ... is what makes their meat so special. However, breed, price and dry curing time are not the only things that distinguish them.

The Iberico de Bellota hams are those that are produced thanks to the meat of pigs of this breed that have made the MontaneraThe Montanera Season is a period in which pigs are free in t... -Season. During this period, their diet has been mainly based on acorns, wild herbs and everything they have found in the pasture while roaming and thus making physical exercise, results in a very juicy product.

As far as the Serrano is concerned, it should be borne in mind that although white pigs are released into the pasture to enjoy this quality of life, the ham produced with their hind legs can never be the same because, as we have already said, they do not have the capacity to infiltrate fat into the muscle. This is the reason why they are usually fed with feedIberian pig feed should be of high quality and consist of a ... More.

So, how is Serrano ham made? Exactly in the same way as the Iberian ham, but the outcome, is it the same? Of course not!

Resumen

Tipo de servicio

Sliced ham

Nombre del proveedor

ENRIQUE TOMÁS S.L. ,

C/ Occitania 45,Badalona,Barcelona-08911,
Telephone No.+34 93 383 84 85

Área

Sales Department

Descripción

How is Serrano Ham made? Well, the process is much easier to understand than it seems, so discover it with us!

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