Ok. Earlier this month, a friend of mine had a ticket to a fancy event at a Newport, Rhode Island, mansion. She couldn’t go to the event because she had to fly to California for a last minute trip.
She asked me if I wanted her ticket to the fancy mansion party and I said. “Sure. Why not?”.
When I got to the party it was really impressive. The old mansion was all decked out in beautiful Christmas decorations.
Partygoers wore fancy clothes and walked around with Champagne and wine glasses in their hands.
There was a huge table in the middle of the ballroom that had everything you’d find on a great charcuterie board.
What I liked about this table was that most of the items were labeled. So as I slowly grazed my way around mountains of different kinds of meat and cheese, I knew what I was cooking.
There was salami, soppressata and capocollo. Plus a lot of cheeses, dried fruit and nuts. It was beautiful.
When I got to one end of the table, I saw that there was a lot of Italian prosciutto and Spanish Serrano ham. The dry-cured ham was my favorite part of the meal, so I spent a lot of time at that end of the table.
After picking on a fair amount of both types of ham, I started to get curious.
They were both salty and sweet with a velvety texture. But I could definitely notice a different flavor in each slice.
I chose to do some research the next morning to find out what makes Serrano ham and prosciutto different and what makes them the same. So here’s what I learned….
Serrano ham is one of Spain’s most beloved culinary treasures. With its characteristic deep red color and irresistible aromas, this cured ham offers a complex medley of flavors that reflect the terroir and traditions of Spanish gastronomy.
As someone who loves exploring new foods and flavors, I became fascinated with serrano ham after first tasting it on a trip to Madrid. The intense yet balanced flavors left me eager to learn more about how serrano ham gets its distinctive taste.
In this article, I’ll provide an in-depth look at serrano ham’s flavors. You’ll learn about the curing process, the types of serrano ham, tasting notes, and pairing suggestions so you can fully appreciate this incredible Spanish specialty.
Overview of Serrano Ham
Serrano ham is named after the mountains of Sierra de Serrano in Spain where pigs graze freely on a diet of acorns and grass. The fresh pork legs are salted and air-dried for at least nine months, sometimes up to as long as three years. This extended curing time allows complex flavors to develop while preserving the ham.
There are three primary types of serrano ham
- Bodega ham – Aged for 12 to 24 months
- Reserva ham – Aged for approx. 15 months
- Vintage ham – Aged for 36 months or longer
Longer aging results in more concentrated, intense flavors and a drier texture. Vintage serrano hams are considered the pinnacle of Spanish charcuterie.
Now let’s explore the incredible range of flavors you’ll encounter when tasting this spectacular cured ham!
The Signature Taste and Texture of Serrano Ham
Serrano ham has a delicate yet concentrated flavor profile. When thinly sliced, it has a smooth, velvety texture that practically melts in your mouth
The most pronounced flavors include:
- Salty – From the curing process
- Umami – The savory, meaty flavors
- Nutty – From the acorn diet of the pigs
- Sweet – Surprisingly detectable hints of sweetness
You may also pick up fruity, grassy, and herbal notes depending on the specific pig diet and curing conditions. The molds naturally forming on the ham’s surface during aging contribute earthy, fermented flavors.
Overall, serrano ham is wonderfully balanced between the essential taste pairings of salty and sweet, umami and acidity. This harmony is why serrano ham leaves such a satisfying, lingering taste.
Regional Flavor Variations
One of the joys of serrano ham is how the flavors vary by region based on local climate, breeds of pigs, and curing techniques.
Some of the most prized regions for serrano ham include:
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Guijuelo – Located in Salamanca province, ham from this region has a nutty flavor with hints of butter and grass. The pigs here feed on acorns, clover, and aromatic herbs.
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Extremadura – This western region bordering Portugal produces ham with a mature, fermented taste and prominent nutty notes. Extremadura ham comes from pigs fed on acorns and olives.
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Valle de Los Pedroches – From Córdoba province, this valley’s serrano ham has milder saltiness with a subtly sweet, fruity taste. Pigs here graze on wild grasses and cereals.
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Dehesa de Extremadura – Considered the best of the best, this region’s jamón ibérico pigs feed exclusively on acorns, resulting in exquisitely marbled and flavored ham.
Beyond geographical differences, the type of pig breed also influences flavor, with Iberian pigs prized for their high intramuscular fat content. Seek out ham labeled “Jamón ibérico” to experience the very best serrano ham.
Pairing Serrano Ham with Other Foods and Drinks
One of the great pleasures of serrano ham is discovering all the delicious ways it pairs with other Spanish fare. Here are some classic combinations to try:
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Fresh Manchego cheese – The nutty, salty cheese accentuates the ham’s flavors
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Green olives – Briny, tart olives balance the rich ham
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Marcona almonds – The sweet, roasted almonds complement the ham’s nuttiness
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Bocadillo – Grilled serrano ham and Manchego sandwiches are a popular Spanish snack
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Melon wrapped in ham – Refreshing melon and salty ham is a fantastic pairing
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Dry sherry such as fino or amontillado – Dry sherries cut through the ham’s richness
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Red Rioja wine – The mild tannins and fruitiness work beautifully with serrano ham
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Cava sparkling wine – Bubbles and acidity freshen up the salty-meaty flavors
Part of the fun is trying serrano ham with different foods and drinks to find your perfect complements. A good strategy is looking for contrasts in textures and flavors to keep each bite exciting.
Slicing and Serving Serrano Ham for Optimal Flavor
To fully appreciate serrano ham’s sublime taste and texture, follow these tips for slicing and serving:
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Use a long, thin slicing knife to cut very thin, transparent slices. This prevents the ham from becoming chewy.
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Slice pieces just before eating, rather than cutting the whole portion at once. This prevents the ham from drying out.
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When serving a whole leg, carve from the thinnest part up towards the meaty part. This allows you to appreciate the changing flavors.
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Serve at room temperature. If the ham is too cold, the flavors are muted. Let it come closer to room temp before eating.
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Try different textures – silky slices, diced cubes in salads, or fried crispy chips.
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Avoid overpowering the ham with other strong flavors. Simple preparations allow its taste to shine.
Taking time to thoughtfully slice and serve serrano ham ensures you’ll pick up on all its subtle nuances.
Satisfying Your Serrano Ham Cravings
When you’re ready to conduct your own tasting, remember to try serrano ham in different contexts – plain, in various pairings, and from different regions. Taking time to prepare and thoughtfully taste each slice will help you become a serrano ham connoisseur.
The next time you’re craving complex flavors and velvety textures, choose sublime serrano ham. With its balance of salt, sweetness, acidity, and umami, every morsel is an incredible taste of Spain. ¡Buen provecho!
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THE SIMILARITIES BETWEEN SERRANO HAM AND ITALIAN PROSCIUTTO
When I eat Serrano ham and prosciutto, it’s obvious that they are very similar. The first one was made when people figured out a way to keep meat fresh before refrigeration.
Luckily, because of their ingenuity, we all get to eat some really good food today.
There are many similarities between Serrano ham and Italian prosciutto. This is obvious from looking at them and tasting them.
They both have a rich flavor that is sweet and salty.
They are both a type of ham and are made from the same type of meat. They are a pork product.
Both Serrano ham and Italian prosciutto are made from the hind legs of pigs.
They are both a raw ham. This means they are a cured meat and are not cooked.
The curing process of both hams uses salt, air and time.
In many cases, the curing is done with sea salt. The pork is covered in salt so that the moisture of the meat is drawn out. This prevents it from spoiling.
The production process for both types of ham are similar, although there are some key differences.
The Fanciest Spanish Ham
For special occasions the Iberian ham is pulled out.
The Black Iberian pig is still used to make high end Serrano ham. Some say it’s the highest quality ham in the world.
If you have any Spanish friends, ask them about it.
It is referred to as Pata Negra, which means black hoof in Spanish.
This is because this specific breed of pig has much darker coloring compared to other pigs.
Apparently, these fancy pigs are allowed to roam freely in the mountains and munch on oak acorns. This is why they say the jamon Iberico has such a nutty flavor.
Based on what I’ve learned, the best snack is a glass of Spanish wine, some manchego cheese, and some thin slices of Spanish jamon Serrano.
The first thing I want to make clear is that this article is focusing on prosciutto crudo. This is the uncooked, raw ham that we all know and love.
In case you didn’t know, “prosciutto” is the Italian word for ham. So when you hear the word, you can be confident that you’re dealing with Italian ham.
There is also prosciutto cotto, which is a cooked ham. I’ll talk about that in an article at a later date.
Put salt on the pork leg, which is usually the back leg of the pig, and then slice it. It is then left to rest over time.
During this time the salt draws the moisture out of the meat eliminating bacteria and preserving it.
Prosciutto is usually made from Landrace, Duroc or similar breeds of white pig. It can also be made with wild boar.
Costco Serrano Ham Review (Whole Jamon!) Open box & taste test
FAQ
Does Serrano ham taste like prosciutto?
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