When people think of cured meats, prosciutto and serrano ham are two of the most well-known types. To some serrano ham is even considered the Spanish counterpart of the Italian prosciutto. Nonetheless, while they share similarities, they still have their differences, making each one of them unique. This article will talk about serrano ham, including how it is made at Espuña, how it is cured, how it is different from prosciutto, and how to enjoy it best.
Serrano ham has become an iconic Spanish food that is now enjoyed by cured meat lovers worldwide. With its deep ruby-red color, velvety texture, and salty, savory taste, serrano ham adds a touch of gourmet flair to everything from charcuterie boards to hearty bean stews. But for the uninitiated, the taste of serrano ham can be difficult to describe. What exactly gives this air-dried ham its distinctive flavor profile?
A Closer Look at Serrano Ham Production
To understand the taste, we first need to understand how traditional serrano ham is produced Serrano hams come from white pigs bred specifically for meat production and fed a diet rich in acorns, which imparts a characteristic nutty flavor The fresh pork legs are covered completely in sea salt for an extended period, which draws out moisture, intensifies the pork essence, and preserves the meat.
After salting, the hams are hung to air-dry, often for over a year. During this long curing time, flavors develop through enzyme activity and microbiological processes. The curing conditions—temperature, humidity, and air circulation—are controlled to allow the desired aromas and textures to evolve slowly within the ham.
Salty, Savory, Slightly Sweet…The Nuances of Flavor
The first sensation when tasting serrano ham is usually the saltiness. The sea salt curing gives it a pronounced mineral edge. Underneath the bold saltiness, you’ll find deep savory notes, especially umami, the quintessential “meaty” flavor. There are also subtle sweet undertones, creating a delightful salty-sweet balance.
Beyond the salt, savory, and sweet, serrano ham flavor can include:
- Nutty and grassy flavors from the acorn-fed pigs and curing environment
- Herbal and floral aromas from the air-drying process
- A touch of fruitiness like dried fig or apple
- Mild spices like pepper or paprika occasionally used in curing
- A rounded bitterness playing off the salt and sweetness
The texture transforms in your mouth from sliceable to silkily melting, with contrasting soft fat and firm, dense meat Overall, serrano ham is more robust and intensely pork-flavored compared to other cured hams
Traditional Uses: Beyond a Spanish Tapas Staple
Serrano ham is a beloved ingredient in its native Spain, served in thin slices or diced into stews, beans, soups, tortillas, and more. But there are endless ways to enjoy its complex charms:
- On charcuterie and cheese boards
- Chopped into salads for a savory boost
- Baked or grilled with seafood, meat, or poultry
- Wrapped around breadsticks, cheese, or melon for an appetizer
- Fried into crispy ham chips
- Diced into rice or pasta dishes
- Simmered in broths and beans to impart rich flavor
- Thin slices draped over pizza, flatbreads, and bruschetta
Whether used as the star attraction or as a supporting seasoning, serrano ham’s perfect medley of fat, salt, and meaty umami can elevate everything from everyday eggs to gourmet meals.
Produced the Traditional Way for Authentic Flavor
To earn the name “serrano ham”, every step of production must follow traditional methods from specific regions of Spain. Technology and shortcuts can’t replicate the flavor imparted by time-honored curing practices:
- Free-range acorn-fed pigs
- Sea salt rub, never injections or brines
- Natural environmental conditions for air-drying
- A minimum of 9-12 months aging, often much longer
- Strict humidity and temperature controls
- Enzymatic breakdown of meat components
- Pressing and massaging by hand
- No artificial additives, flavors, or coloring
From breed to feed, cure, carve, and packaging, meticulous craftsmanship goes into creating an authentic serrano ham.
Serrano vs Prosciutto: Cured Cousins with Distinct Flavors
Serrano ham is often compared to Italy’s famous prosciutto. While they both rely on salt-curing and air-drying, prosciutto carries a more delicate, buttery sweetness compared to serrano’s robust meatiness. Prosciutto also cures for less time in more humid conditions, giving it a softer texture. Serrano has firmer, chewier meat contrasted by silky fat.
Overall, prosciutto is mildly salty, sweet, and nutty while serrano is an umami-rich pork flavor bomb. They make delicious additions to any charcuterie board or recipe.
Savor the Savory Essence of Spain’s Iconic Ham
The next time you encounter serrano ham on a Spanish-inspired menu, don’t hesitate to order it. Let the heady aromas transport you to sunny Spain as you savor the melt-in-your-mouth marbled fat, concentrated pork essence, and mouthwatering balance of salt and sweet. Whether served solo or incorporated into cuisine, serrano ham delivers an authentic taste of Spain’s rich culinary traditions.
Serrano Ham vs Prosciutto
Serrano ham and prosciutto share some similarities in their production process and flavor profiles. But does that mean they can be switched out? They’re both made from cured pork legs, taste great, and when they’re done right, have a velvety texture with sweet fat that melts on the tongue. However, there are key differences between the two:
- Diet: Pigs that are used to make prosciutto are fed corn feed with fruit and whey added to it. Pigs that are raised to make serrano ham are fed acorns.
- Color: The two sets of food are also different in color. The color of prosciutto is paler pink, while the color of serrano ham is deeper and more red.
- Both meats are salt-cured, but prosciutto is aged in a more humid space that keeps the meat soft and the fat sweet. On the other hand, serrano ham ages in a drier environment, which makes the meat more salty and texture-rich.
- Serrano ham tends to be firmer than prosciutto because it ages in a dryer way. Very thin slices of both hams are used, but prosciutto is more like paper-thin slices and serrano can be cut into small dice.
- Taste: The aging process also changes how salty the meat is. Serrano ham tends to be saltier than prosciutto.
Espuña: A Tradition of Authentic Spanish Cured Meats
Espuña has been crafting traditional cured meats since 1947. The company was started by Esteve Espuña as a small sausage maker in La Vall de Bianya, Spain. It has since grown all over the world because it stays true to its original Spanish recipes and craftsmanship. Espuña represents some of Spain’s finest authentically produced cured meats available in the market, including serrano ham.
The name “Serrano” originates from the Spanish word “sierra”, which means mountain range. It honors the tradition of curing ham in high-altitude regions such as the Purenees or the Cantabrian Mountains. The cold and dry weather in these highlands helps the meat age, which is what gives ham (which was called “pernil” until the 14th century) its unique flavor.
Serrano ham is the most characteristic product in Spanish Cuisine. Serrano Ham can be made anywhere in Italy, unlike Prosciutto di Parma, which can only be made in certain parts of Italy. They tend to be saltier, drier, and smell a bit stronger than Italian prosciutto. Some questionable imports might even taste a little rancid. Espuña’s Serrano Ham, on the other hand, is sweet and smells great. It has a stronger flavor than Prosciutto but not as strong of an aroma as some other Spanish hams.
Espuña starts by picking out the best meats, like fresh ham from nearby farms, to use in their serrano ham. The hams are then slowly cured by being rubbed with curing salts and left to cure for 20 hours to 2 days per kilo of ham. Next, the hams are hung in rooms that have air that changes with the seasons, from cool, damp winter air to hot, dry summer air. After being cured in the air for 9 to 15 months, the whole serrano ham pieces are ready to eat! They can be bought bone-in or deboned and frozen in cryovac.
If you want to find serrano ham, look for a label that says “Consorcio del Jamón Serrano Español.” The “S”-shaped seal from the consortium proves that the serrano ham has met the high standards set by the consortium. The standards include: being made in Spain, being air-dried for an average of 12 months, having a minimum fat cover of 1 cm, and having a minimum weight loss of 4% from when it was fresh. The consortium also checks all production plants for quality on a regular basis to make sure that the ham makers keep quality standards high.
Costco Serrano Ham Review (Whole Jamon!) Open box & taste test
FAQ
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