It is key in our gastronomy, but there are other variants of ham that are also part of our daily lives and that can sometimes be confused with Iberian ham.
And it is that, at first glance, Iberian ham and Serrano ham are very similar, but once you take them to the palate, you discover that they are completely different products. From the Iberian company Enrique García, which has been in this traditional business in our country for more than 100 years, they comment that, to this day, there is still a lot of ignorance about Iberian ham. “There are people who confuse Iberico ham with Serrano ham, because visually they are similar and they haven’t taught us to tell them apart, but once you try them, you can already see that they have no comparison,” they say. The problem is that when we go to make our purchase we cannot taste the products, therefore, what are the differences between the two?
Difference between Iberian and Serrano ham
-Serrano ham comes from a white pig that can be found in other countries, while Iberian ham comes from pigs of the Iberian breed, native to our country, with unique characteristics that make the products of higher quality.
-The price is another differentiating factor, and it is that, due to the quality of the Iberian ham, it will have a higher price than the Serrano ham.
-Another difference is in the feeding of both. The Iberian pig feeds on feed rich in oleic acids, while the Serrano does not, which has a direct impact on the flavor of the meat.
-Iberian ham is made much more traditionally and is cured in natural dryers, while Serrano ham, in general, is cured in artificial dryers.
-The color of the meat also helps us to differentiate them: the meat of Serrano ham has a pale red tone, tending towards pink, while that of Iberian ham is a more intense red, and the more Iberian it is, that is to say More than 75% Iberian, the more red wine color the ham will have.
-The hoof is white in Serrano ham, while one of the ideal characteristics to differentiate the Iberian breed is that the hoof of Iberian ham is black.
-The white pig is raised in sheds, on the other hand, the Iberian pig with a green, red and black bridle is raised in the field.
-The curing processes of Serrano ham must be cured for nine months to be considered a Bodega, 12 months to be a Reserva and 15 months to be a Gran Reserva. On the other hand, an Iberian ham has to be cured for at least 24 months.
-The identification of Iberian hams by the ASICI regulations, to inform the consumer, we can see on their packaging the color of the ham seal, which can be black, green, red or white, which will indicate its origin as a pig Iberian pig, the characteristics of its breed and diet.
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