Types of Spanish Iberico and Serrano Ham

Jamon (Spanish for ham) Iberico or Serrano is in addition to caviar,foie and black truffles, the fourth finest and valued flavour in the world, as ensuring the best chefs and experts. The exclusivity of this food, only made in some regions of Spain, perfect because of its climate, tradition and know-how, makes it one of the most sought after and asked for. A truly gourmet delight.

But, what do we know about the different kinds of Jamon? What is exactly a Jamon Iberico or a Jamon Serrano? Well, the biggest difference is in the feeding of the animals, and the types of pigs.

Mainly we can find two breeds of pigs in Spain:

Black Iberian: This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. This is what produces the typical white streaks that make it special. It’s the only breed used to makeIberico ham. Only in some cases, pigs grow and live freely in the dehesa (meadow), where they can run and do exercise, what is perfect for the hams.

White pig: is a cross between Large White and Landrace (mother side) and Duroc breed (father side). These races allow to obtaining quality hams with low levels of dietary cholesterol (high in unsaturated fats and low in saturated fat). It’s used to make Serrano ham.

So, from the back leg of a Black Iberian pig we can make:

-        Jamon Iberico de Bellota(Spanish for acorn): is the top grade of Spanish ham. Bellota means that the pig has been fed exclusively on a diet of acorns and herbs. This feeding gives the hams a very rich flavour and smooth texture. These hams need to be cured for at least 24 months. The world most famous brand is Joselito.

-        Jamon Iberico de Recebo: the pig has been fed a mixed diet including both acorns and compound feed (cereals mainly). The hams take some flavour of the acorn, but with less intensity.

-        Jamon Iberico de Cebo: pigs raised in a compound feed diet. Anyway, the breed makes an excellent ham even without the acorn diet, with a very smooth texture and good flavour.  

And from the back leg of a White Spanish pig we can make:

-          Jamon Serrano: this indicates that the pig has grown (and the ham has been made) in a mountain range, so is used to indicate a wide range of hams. The salting and curing process is the same as for the Iberico ham, but usually for less time. Flavours range from mild and full flavoured, excellent as well. Jamon Serrano is the staple of most Spanish families and restaurants and accounts for 90% of ham production in Spain.

-          Jamon from Teruel: this refers to a PDO (Protected Designation of Origin by EU Authorities) type of ham made exclusively in Teruel, a region with perfect conditions, including climate, for raising pigs and curing process. Jamon from this area has an special flavour, highly valued and appreciated by top Spanish chefs, who often use it in their recipes and restaurants. PDO Council lays down rules that ensure the high quality of this ham. There are really strict rules for growth and feeding pigs, for the curing process, even for the altitude (800 m.a.s.l.) and the geographical area at which the hams are to be made. There are many brands and small companies of Jamon from Teruel, but undoubtedly, the most recognized for its quality and special flavour is Antonio Mata.

And what is a Paleta? Simple: a Jamon is made from the back leg of a pig. The Paleta or Paletilla is made from the front leg (shoulder cut). Obviously the Jamon has more meat than the Paleta because the size difference, as it’s smaller (but less expensive).

We hope helped to tell the different types of Jamon and its qualities for your next purchase. 

Spanish Ibérico Ham. The jewel of the Mediterranean gastronomy

Allain Ducasse, one of the most celebrated French chefs today, said of Ibérico ham: “This ham is truly one of the world’s gastronomic jewels”. He serves Ibérico ham from Spain in all his restaurants.

The prestige of Ibérico acorn ham goes far back into history. As early as the first century A.D., the Greek geographer Strabo extolled the virtues of Ibérico ham. The excellent taste of Ibérico ham derives from its ascendancy. The Iberian pig still lives in its original habitat, the dehesa, a mixture of forests and meadows in south eastern Spain.

Iberian pigs feed on acorns and wild chestnuts, gars aromatic herbs and tubers, mushrooms, small insects, even snakes. Their skin is dark, legs are long, ears drooping, and long snout, help pigs survive in this environment. This diet helps pigs gain weight rapidly, mostly fat, but it consists of 5- – 60 per cent oleic acid, the same unsaturated fat fund in olive oil.

Ibérico ham

Has a smooth texture, appealing shine, bright red colour, and marbled with an intense aroma, finishing with an unusually long aftertaste. After salting and stabilizing the leg, aging takes place in temperature-controlled warehouses called curing halls.

Visit our online shop  to buy the best "jamón ibérico" and of course the most refined "Jamón Joselito"


Writer – Hrayr Berberoglu

Spanish Cured Ham (Jamón) Tapa´s History

The origin of the well-known traditional Spanish tapa, date back to the time of King Alfonso X (The Wise) of Castilie (XIII Century). The word "tapa" comes from the Spanish verb tapar, "to cover" and, as the legend says, this tapas tradition began with King Alfonso X of Castile.

Painting of Alfonso X holding a glass of wine and a tapa on top.

The reason? After he overcame from a disease, he started the recovery drinking small sips of wine with small dishes of food. After going back to his health, the king decided that any tavern would not be allowed to serve wine or beer to customers without a small snack or "tapa". Wise order if we consider that any alcoholic beverage thrown on an empty stomach could later derive on fights and more problems related to it and also that most of the population couldn´t afford a whole meal while drinking in a tavern.

The original tapas were slices of bread or meat or both together used “to cover” the glasses between sips. It was a practical prudence to avoid fruit flies from flying over the beverages and perhaps falling inside the glasses. The meat used “to cover” was normally cured ham (jamón), which activates thirst because of its salty taste. Bartenders and restaurant owners began creating a variety of jamón tapas to serve, thus increasing their alcohol sales. The tapas became with time as important as the drink they were accompanying and today it keeps on happening everyday.

By Laura Checa

If you want to buy the best Spanish Ham-Jamón, you are invited to visit our Online Shop. There you will find a wide selection of hams, pork grocery and delicacies from our facilities in Teruel.

Spanish Tapas: Jamón de Teruel (Ham from Teruel P.O.D) Recipe

Tapas are snacks, appetizers or canapés original from Spain. These small plates with or without a bread slice, are prepared in many different ways, including a wide range of ingredients. Tapas may be served cold, warm or hot, depending on the cooking.

The original tapa recipe with ham is very easy to make: serve on a plate the sliced and delicious Ham from Teruel P.O.D, for example, warm some toasted bread, drizzled with extra virgin olive oil, open a bottle of good wine, relax and enjoy!

The excellent and special Ham from Teruel P.O.D.  it’s exclusive from Spain. The hogs are born, fed and raised in Teruel, a northeast Province of Spain.

          Ham from Teruel P.O.D., www.jamondeteruel.com 

The Spanish diet could be a prime example of the Mediterranean diet, and the Pork Cured Ham is one of Spain's most outstanding food products. The Mediterranean Diet has entered into the Intangible Cultural Heritage of UNESCO. First time ever, social relationships are the base!. In Spain we mostly be happy and healthy when eating "jamón" in our diet...

Tapa with ham and vegetables

If you want to buy the best Spanish Ham-Jamón, you are invited to visit our Online Shop. There you will find a wide selection of hams, pork grocery and delicacies from our facilities in Teruel.