Types of Serrano Ham

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The centrality of ham in Spanish cuisine becomes obvious when you look at the great variety of producers scattered throughout the Iberian Peninsula. Indeed, one could say that there are many types of Serrano ham as there are regions and towns in Spain. Obviously there are hams and hams: the less and the more and more expensive, some more juicy than others.

Let's review the different parameters used to classify Serrano hams. First of all, though, it should be stressed that Serrano ham refers only hams made from Ibérico pigs, usually Duroc, Landrace and / or Large White, although some may have been crossed with an Ibérico pig. This is definitely the main distinctive feature compared to Iberico hams.

The production area is one element that gives the most prestigious Serrano hams their cachet, and the truth is that we associate certain geographical areas with quality. The key to this identification is, on the one hand, the extensive experience of local producers, who can implement the knowledge passed from generation to generation, and, on the other, a mountain climate suitable for drying helps ensure success .

For this reason, traditional producers of Serrano ham are covered by the certification of Protected Geographical Indication (PGI), which includes all the national territory and regulates all the necessary parameters to ensure quality (fat thickness, minimum weights for slaughter, production processes, etc.).

These are the most important factors:

- Trévelez Serrano Ham: This occurs in several localities of the Alpujarra, including Trévelez. It is one of the most famous types of Serrano ham. Cereals are the staple food of these pigs, following the guidelines established by the IGP. These Spanish hams are characterized by their rounded shape and typically weigh between 7 and 9 kg. The meat has a deep red color and in tasting, the dominant notes are sweet due to low salt content.

- Teruel Serrano Ham: A total classic. Not for nothing was this the first Spanish ham to receive the Designation of Origin label in Spain. These hams are produced in the province of Teruel, in any zone that is over 800 meters above sea level. The hams have a round profile with a strong hip and elongated leg, usually weighing more than 7kg. Good hams of this type are slightly salty and sweet, with a bright pinkish color .

- Seron Ham: Originates in Almería and was recently included in the IGP registration. Usually a large, high-fat ham. Good examples are saltier than the other types of Serrano ham, while still offering a smooth texture and a sweet predominant flavor. One aspect that stands out is the wide range of aromatic flavors and aromas found during tasting.

These are the 'true' Serrano hams, but we must remember that many different hams are produced throughout the peninsula. For example, it would be a shame to neglect Avila ham, Murcia flat ham, the Pyrenees hams, Cañiza ham and many others.

The IGP regulates drying times and processes, which are the same for all types of serrano ham which are granted certification. Across types of Serrano ham, the major difference will be the change in quality brought about by curing time. Therefore a Spanish ham will be:

- Bodega: with a cure time between 9 and 12 months.

- Reserva: (Reserve) a curing time between 12 and 14 months.

- Gran reserva: (Grand Reserve) a curing time of more than 14 months.

These are the best Spanish hams to be found in the market. The longer curing time allows hams to develop nuances of aroma and taste, and therefore guarantee of success.


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  2. How to Consume Iberico Ham
  3. How to Cut Iberico Ham | Carve Iberico Ham
  4. How to Preserve and Store Iberico Ham
  5. Pairing of Iberico Ham
  6. Quality Laws for Iberico Ham | The New Law 2014
  7. The Dehesa | The Meadow
  8. DOP Protected Source of Origin of Iberico Ham
  9. Nutritional Properties of Acorn-fed Iberico Ham
  10. Recipes with Spanish Ham
  11. Differences Between Iberico Ham and Serrano Ham
  12. Differences Between Shoulder and Iberico ham
  13. Differences Between Iberico Ham and Iberico Shoulder
  14. Iberico Ham and its Competitors Around the World
  15. Nutritional Properties of Iberico Ham
  16. Protected Denominations of Origin of Iberico Ham
  17. Production Areas of Spanish Ham and Iberico Ham
  18. Spanish Ham – Machine cut or Hand cut
  19. Museums of Iberico Ham Worldwide
  20. Inside Secrets of Iberico Ham Tasting
  21. Tourist Trails for Iberico Ham Aficionados
  22. Acorn-fed Iberico ham and the ideal pairing
  23. The Production Process of Iberico Sausages
  24. History of Iberico Sausages
  25. VAT and Spanish Ham: Frequently Asked Questions
  26. Spanish Ham in Great Spanish Literature
  27. Curiosities of Iberico ham
  28. How to Store Your Serrano Ham
  29. Regulations and the Quality of Serrano Ham
  30. Preparation of Serrano Ham
  31. Denomination of Origin of Serrano Ham
  32. Nutritional Properties of Serrano Ham
  33. Recipes With Serrano Ham
  34. Types of Serrano Ham
  35. Pairing of Serrano Ham
  36. How to Consume Serrano Ham
  37. How to Cut Serrano Ham | Carve Serrano Ham
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