Serrano Ham: Everything you should know

Serrano Ham: Everything you should know

The Serrano ham is a part of the history and identity of Spain. It is one of the essential elements of the Spanish gastronomy and the most consumed raw ham of Spanish families at home. We tell you what you need to know before buying Serrano ham.

What is Serrano ham?

Serrano ham is a food that is recovered by salting and air drying of the back-legs of the white pork in a natural way. The name of the Serrano ham comes from the place where the maturation process takes place in the Sierras, the Spanish mountains where the hams find the perfect temperature and moisture conditions.

Properties of Serrano ham

Serrano ham is a source of proteins, minerals and vitamins that are essential for humans. He has a balanced fat and calorie content and is therefore suitable for every diet. It is also rich in calcium and iron, which helps to prevent osteoporosis and the occurrence of anemia. It contains fatty acids that help to combat bad cholesterol and protect the cardiovascular system.

Which is the best Serrano ham?

The quality of the Serrano ham is highly dependent on its maturation process and is valued higher when the ham matures longer time in natural dry shed:

  • Serrano Bodega: Ham, matured between 10 and 12 months.
  • Serrano Reserva: Ham, matured between 12 and 15 months.
  • Serrano Gran Reserva: Ham, which are matured for more than 15 months.

Serrano ham vs. Parma Prosciutto

The Prosciutto or Italian ham, is a typical Italian product that resembles the Spanish Serrano ham. Both hams come from white pig, but the taste is different, the parma ham is sweet and wetter than the Serrano, the latter has an intensive taste. This is due to the salt used during the curation. In Italy you use a more humid salt and in Spain sea salt.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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