JAMóN SERRANO

'Jamón serrano' (literally ''mountain ham'') is a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices, similar to the Italian prosciutto. A foreleg prepared (and eaten) in the same manner is called ''paleta''.
The fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (''secaderos'') are usually built at higher elevations, which is why the ham is called ''mountain ham''.
The large majority of Serrano hams are made from black Iberian pigs and the ham is so delicious that the Romans imported the animal to Italy and that's the origin of Prosciutto.
One can buy Serrano ham by the slice, by the kilo or simply buy the entire leg.
Provided it is well cared-for, there should be no difference in quality between a slice of serrano or a whole ham.
Serrano has TSG Status.

Contents

Other hams

See also

External Links

References

Other hams

There are many producers of Spanish hams but the level of quality can be judged by the following:

★ The type of pig

★ The way the pig has been fed

★ The part of the pig used to make the ham

★ The way the ham is cured
The four major quality categories of cured ham are as follows, from highest to lowest quality:

★ ''Jamón Iberico de Bellota'' (also known as Jamón Iberico de Montanera): Free-range, acorn-fed Iberian pigs

★ ''Jamón Iberico de Recebo:'' Acorn, pasture and compound-fed Iberian pigs

★ ''Jamón Iberico:'' (also known as Jamón de Pata Negra). Compound-fed Iberian pigs. ''Pata negra'' (literally ''black hoof''), which only accounts for about five percent of total ham production, is made from the Black Iberian Pig (''cerdo ibérico''). The best varieties of pata negra are range fed and fattened on acorns in cork oak groves along the southern border between Spain and Portugal. (see the two subcategories above)

★ ''Jamón Serrano:'' (also known as Jamón Reserva, Jamón Curado and Jamón Extra). Compound-fed white pigs.

See also

★ Ham, particularly the section on Spain

★ Jamón

★ Jamón ibérico

★ Pata negra

External Links

★ Jamon Serrano and Accessories

★ Iberico ham production in Spain

★ Choosing, using and storing Serrano ham

★ Some suggestions to choose a good Spanish Ham in Spanish,French,English and Italian

References

★ EC PDO/PGI/TSG List