SPANISH HAM

What is Spanish Ham?

Spanish ham is a type of cured pork ham originating from Spain. It is made from the hind legs of the pig that undergo a dry curing process. The name "serrano" comes from the mountains (sierra) where it was traditionally cured in cool, dry environments. This ham is characterized by its salty flavor, firm texture, and dark red color.
The curing process of Spanish ham can last between 7 months and 2 years, depending on the quality of the ham and the aging time.

Properties of Spanish Ham

• High protein content: Spanish ham is an excellent source of high-quality proteins, essential for growth and tissue repair in the body.
• Low in carbohydrates: Due to its curing process, Spanish ham has a low carbohydrate content, making it suitable for low-carb diets.
• Rich in minerals: It is a rich source of iron, phosphorus, magnesium, and zinc, which are important for cellular function, bone health, and the immune system.
• Source of healthy fats: It contains unsaturated fats, mainly in the form of oleic acid, which is beneficial for cardiovascular health.
• Low in calories: Compared to other meat products, Spanish ham has a moderate calorie content, making it a relatively light option among cured meats.
• Source of vitamin B: It is a good source of B vitamins, especially B1 (thiamine) and B12, which are essential for energy production and nervous system function.
• Antioxidant properties: Due to its natural curing and the use of ingredients such as salt, Spanish ham has antioxidant properties that can help reduce inflammation and protect cells from oxidative damage.

Varieties of Spanish Ham

There are various varieties of Spanish ham, which mainly differ by the pig breed, feeding, and curing process:

Cebo Spanish ham:
Comes from pigs mainly fed with feed (concentrated cereal-based food). It is more economical and usually has a shorter curing time, between 7 and 12 months.
Acorn-fed Spanish ham:
Comes from Iberian breed pigs or to a lesser extent Duroc breed, fed with acorns during the last phase of their life. It has a longer curing time, between 18 and 36 months. Its flavor is more intense and its texture juicier.
Field-fed Spanish ham:
Comes from pigs raised outdoors, but fed both acorns and feed. It is an intermediate option between cebo Spanish ham and acorn-fed Spanish ham.
Iberian breed Spanish ham:
From Iberian breed pigs, traditionally fed with acorns and pasture, its curing is longer and has a unique and characteristic flavor, more intense and tasty.

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How to consume Spanish Ham

Spanish ham is very versatile and can be consumed in various ways:
Sliced thinly:
Spanish ham is traditionally sliced thinly by hand or with a slicing machine. You can serve it alone, with bread, or as part of a charcuterie board.
In sandwiches:
It is common to use Spanish ham in sandwiches, often accompanied by tomato, olive oil, and a touch of salt.

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