Salt Cured Ham

The Serrano Ham is a food of Spain's most remarkable and one of the things that Spain is famous for. The word "Serrano" in Spanish refers to the Sierra, or mountains. Jamałn Serrano is traditionally cured in mountain regions where very cold winters and dry, low humidity and an abundance of fresh air is an important feature. These conditions are essential if you want to produce a real Serrano ham.

What a ham Serrano?

Serrano ham is cured leg of a pig and there are many types and qualities of Serrano ham.
The most famous names regarding the Spanish ham, jamałn serrano are and Iberian ham.
The varieties of ham come from the types of pork, how the pig is fed, its lifestyle and drying conditions.

Jamon Iberico

The best of the Spanish pigs is the Iberian pig. These pigs are very special and produce the most famous Spanish hams. Only the hams that come from these pigs can be called Jamon Iberico. They are also known as "pata negra" which means black foot due to their distinct appearance and no longer represent about 7% of Serrano ham.

The resulting cured hams from these pigs is the best in the world because of their diet, lifestyle and genetic makeup.

Hams from Iberian pigs can be separated into three categories: "jamałn ibedrico bellota." Is the most high quality and has a characteristic nutty flavor due to its exclusive diet of acorns. These pigs are free range and live a life of luxury in the mountains. Other types of Iberian ham are "jamałn ibedrico of Recebo" and the "Jamałn Iberico" The main difference with the "Bellota" ham is that these pigs are fed with normal food. Not as luxurious as the Bellota ham but still offer great taste and texture.

The Serrano hams.

The ham comes from the "white pigs. The meat they produce results in a quality ham, deep rooted in tradition. It is these pigs after all the hams who provide the most likely to find in bars, restaurants and even in the house. Although very trivial compared to their black-footed cousins, the "common" Serrano ham gives the unique taste of the real Spain, not comparable to anything else.

How is the ham?

From November the traditional "Matanza" or the sacrifice of pigs takes place. After this before the hind legs and pigs are prepared to become the Serrano ham. The first process is known as salting, where the hams are packed in piles of salt to aid in the preservation process. The amount of time the hams remain in the salt depends on the size of the ham, but it is usually around 24-48 hours per kilo. This first stage is regulated very carefully to make sure the hams are not left in the salt for too long.
The next step in the drying process is called "asentamiento. Then the salt is removed and the hams are hung for an initial period of 1 to 2 months. Meanwhile, the temperature remains between 5 and 10 degrees with a humidity of 75-80%. This first step is important because the moisture is dried, which means the ham and salt infuse together to concentrate the flavor.

The hams are continued to be hung (traditionally on knotted rope) for a minimum of 12 months. Meanwhile, the hams begin to take on the "healing" qualities, yellow and dark red meat fat. The slow cure is essential to allow hams to adapt to natural conditions and therefore cold, dry winters and low humidity are essential to creating a perfect ham. During the early stages of this process the hams will be covered in a mold, which is essential for the curing process, enhances the flavor and help make the Serrano ham what it is.

The final step.