The Numerous Varieties of Spanish Cured Hams

The Spanish love their cured hams, the numerous varieties all have their place in the national cuisine.
The methods used are similar to those used in Italy for the well known 'Parma Ham' and other cured 'prosciutto' and in the opinion of many gourmets are equally as good, if not better.

The annual per head consumption of cured ham in Spain is around five kilos with not far short of 40 million hams processed every year.

'Jamon Serrano' is the most commonly eaten variety and is distinct from the more expensive 'Jamon Iberico', although in Spain neither variety can be considered expensive.

'Seranno', meaning mountain

• Hams are first cleaned, trimmed and then stacked and sea salted for two weeks to dry off and preserve the meat.
• After washing off the salt the hams are hung up to dry for six months and are then moved to drying sheds usually at a higher elevation, hence seranno, for the final phase of curing.
• This can take between six to eighteen months depending on the weather and most importantly when an experienced curer considers the ham to be ready.
• This is done by using a long splinter of cow bone inserted into the ham and sniffing the result!

Factors effecting the flavour and level of quality of Spanish cured hams are the breed of pig and how it has been fed, whether the foreleg or shoulder (paleta) or hind leg (jamon) is used, and any differences in the curing process.

Jamon Seranno comes under three principal names

• Jamon Reserva
• Jamon Curado
• Jamon Extra

All are produced from the 'Large White, Landrace or Duroc' types of pig.

Jamon Iberico is more expensive and comes in three qualities

• The best being 'Jamon Iberico de Bellota' produced from free-range native 'Iberian' pigs fed on acorns.
• The next is'Jamon Iberico de Recebo' Iberian pigs fed on compounds and acorns.
• 'Jamon Iberico de Campo', also known as simply 'Jamon Iberico' or 'Jamon de Pata Negra' is made from compound fed Iberian pigs with the Pata Negra made from the less common black hoofed Iberian pigs.

Connoisseurs will seek out those varieties of Pata Negra that are made from range fed pigs fattened on acorns in cork oak woods on the western borders between Spain and Portugal.

Jamon Iberico represents only about 5% of total Spanish cured ham production.

Stands of 'Jamones'ready to be carved can be seen in every Spanish food store and rows of cured hams can be seen hanging in many bars, much to the pride of the owner.

The cured hams can be obtained ready sliced and wrapped or better still, freshly carved in paper thin slices from a 'Jamones' stand.

Jamon Seranno is a basic everyday food in Spain and is accompanied by cheeses, salads, melon and in a host of other recipes together with featuring in every tapas bar.

It has a distinctively different fuller flavour from the better known Italian prosciuttos with less fat, firmer texture and a more natural  'country' taste.

Visitors to Spain should not fail to try out these excellent cured hams to appreciate the reasons for the Spanish love of this delicacy.

Fortunately 'Jamon Seranno' and 'Jamon Iberico' varieties are now available throughout Europe and elsewhere with the United States having lifted restrictions on their import into the country.