Diferencia entre el jamón serrano e ibérico

Difference between serrano ham and iberian ham

Understanding the difference between serrano ham and iberian ham is essential if you want to know exactly what type of cured ham you are buying. At Enrique Tomás, as ham experts, we not only offer the highest quality ham, but also aim to share its culture and help you better understand one of the most iconic products of our gastronomy. So let’s start with one of the most common questions in the world of ham: what is the difference between serrano ham and iberian ham?

Even if you think you already know it, there are several key factors that explain the differences in taste, texture and price: breed, diet and curing process. Let’s take a closer look.

Difference according to the pig breed

Iberian ham comes from the Iberian pig

The Iberian pig is a unique breed with very specific characteristics. One of its most important traits is its ability to infiltrate fat into the muscle. This creates a juicy, tender and highly aromatic meat, resulting in a ham that is considered one of the finest gastronomic products in the world.

Thanks to this unique quality, Iberian ham is internationally recognised as a gourmet delicacy produced exclusively in Spain and Portugal for two main reasons: Iberian pigs are native to the Iberian Peninsula, and these countries offer the ideal climatic conditions for proper curing.

Iberian pig

Serrano ham

Serrano ham comes from white pigs

What about serrano ham? This type of cured ham comes from white pig breeds such as Duroc, Pietrain or Large White, among others. These pigs are raised in many parts of the world and their diet is usually based on cereals and compound feed, designed to ensure a consistent and high-quality final product.

Depending on the breed and the curing process, serrano ham can present different flavours, textures and qualities, which is why it varies from one region or country to another. In Spain it is known as jamón serrano, in Italy as prosciutto, in Portugal as presunto and in France as jambon. Each has its own characteristics in terms of taste, appearance and quality.

Difference in the curing process

The curing process for Iberian ham and serrano ham follows the same basic principle: salting the piece. However, the key difference is time. Because Iberian pigs infiltrate fat into the muscle, their meat requires a longer curing process.

	Serrano ham	Iberian ham
Curing time / Categories	Typically needs around 15 months to be ready.	Can take between 24 and 36 months, depending on the category (50% Iberian breed grain-fed, free-range grain-fed, acorn-fed, or 100% acorn-fed Iberian ham).

You can explore all types of ham on our website.

Difference in flavour

The main difference between serrano ham and Iberian ham is not only the breed, but also how this affects the flavour. Iberian pigs have a unique genetic characteristic: they infiltrate fat into the muscle. Combined with their natural diet and exercise in the dehesa, this results in a rich, complex and juicy meat full of nuances and aromas.

Even if a non-Iberian pig is raised in similar conditions, its meat will never be the same, as white pigs do not have this fat infiltration ability. They can be fed acorns and raised outdoors, but the final flavour profile will still be different. Serrano ham, on the other hand, has a firmer texture and a less melting fat. Iberian ham fat is especially prized for its ability to melt in the mouth when tasted.

Iberian ham

Enrique Tomás Gran Reserva serrano ham

Gran Reserva ham

Gran Reserva

At Enrique Tomás, our serrano ham is labelled as Gran Reserva because it is selected under strict quality controls. It undergoes a careful curing process that lasts around 18 months, longer than most serrano hams on the market.

We apply the same care and attention to all our hams, whether Iberian or non-Iberian, to ensure a final product of excellent quality and flavour. We recommend enjoying it sliced, in packs, or using it in delicious recipes such as shavings (virutas) and cubes (taquitos).