5 Differences Between Lacón and Ham
One of the most common questions in the world of jamón, especially among food lovers, gourmets, and fans of pork products, is: are lacón and jamón the same thing? At Enrique Tomás, we're here to clear up any doubts. Discover all the differences between lacón and jamón, and keep reading!
What Is Lacón?
Lacón is a traditional product made from white-breed pork and holds a Protected Designation of Origin (PDO) status in Galicia, as well as being closely associated with Asturias. It is produced from white pig breeds such as Large White, Celta, Landrace, and Duroc.
Among the different varieties of lacón, the most well-known is traditional Galician lacón. However, there is another variety that is unfortunately becoming increasingly rare: truffled lacón, which differs from the traditional version because chopped truffles, brandy, and other spices are added during production.
Roasted lacón is traditionally served with Galician potatoes and turnip greens (grelos), creating a truly delicious dish. But let's get to the question that generates the most curiosity: how is it different from jamón? We're about to reveal all the secrets behind these two pork delicacies, so you'll never have any doubts again.
Roasted lacón with Galician potatoes and turnip greens (grelos)
Main Differences Between Jamón and Lacón
Although only a few letters separate the words jamón and lacón, the reality is that these two products differ greatly in both quality and production methods. Let's start with something very important: Jamón Ibérico is completely different from lacón. As its name suggests, Jamón Ibérico comes from the Iberian pig, while lacón is produced from white pig breeds.
On the other hand, Jamón Gran Reserva and other cured white-pig jamones have more in common with lacón, since both products originate from white-breed pigs. However, beyond that, lacón and cured jamón have very little in common. At Enrique Tomás, we are experts in jamones, so we know pork products inside and out. We can confidently say that the differences between these products are significant: the cut used, the curing process, their origin, their price, and even the way they are consumed. Let's take a closer look.
| Jamón | Lacón | |
|---|---|---|
| The Cut | Jamón comes from the hind leg of the pig. Slices of cured jamón show a distinctive texture and fat distribution. | Lacón comes from the front leg, just like a paleta. Specifically, it is made using the section that runs from the knuckle to the hoof, also known as the fore shank. Slices of lacón are juicy and the fat is distributed differently. |
| The Curing Process | The curing period for a traditional cured jamón typically ranges from 12 to 24 months, whereas Jamón de Bellota may be cured for anywhere between 24 and 38 months. | Requires considerably shorter times. It only needs around 15 days of curing. In total, its entire production process takes approximately 35 days. |
| Origin | Jamón serrano with Protected Designation of Origin comes from Trevélez (Granada) or Teruel. Iberian pigs are found exclusively in Spain and Portugal. | Lacón originates from Galicia (PDO Lacón Gallego). Produced from white pig breeds originating from various countries (Duroc from the US, Large White from the UK, Pietrain from Belgium). |
| Price | Producing jamón requires significantly more time. A very good jamón may cost around €30/kg, an excellent one around €60/kg, and a truly extraordinary jamón can exceed €120/kg. | Much more affordable. An average price of around €6/kg. A quality 3-kilogram piece of lacón costs approximately €20. |
| Consumption | Consumption far exceeds that of lacón. Buying jamón or buying paleta has become increasingly popular in many countries like France, Germany, Belgium, the Netherlands, Sweden, Mexico, and Chile. | Consumed almost exclusively within Spain, deeply linked to Galician tradition. |
Cured Lacón
Cured Jamón
If you're interested in this topic, don't miss our article on the differences between jamón serrano and Jamón Ibérico. Despite appearing similar, there are many distinctions between them. Take a look at the prices of our whole Jamón Gran Reserva, Jamón Ibérico, and sliced jamón packs from Enrique Tomás. We know that jamón crosses borders. That is why we have spent years opening stores not only in Spain, but also in Argentina, the United States, France, England, Mexico, Peru, and Puerto Rico. Demand for quality products continues to grow around the world.
Lima Store, Peru
T4 Store, Madrid
Alicante Store
What About Lacón and Cooked Jamón?
Now that we've clarified the differences between lacón and jamón, one final question remains: what about cooked jamón? Some people may be confused by the similar color of these products, but in reality they are quite different. Let's start with what they have in common: both are produced from white-breed pigs.
Lacón
Comes exclusively from the front leg. Goes through a specific salting process. During the drying stage, lacón does not receive heat, undergoing a completely different production process.
Cooked Jamón
Can come from either the front or rear legs of the pig. It does not go through the salting process used for lacón. During the drying stage, heat is applied to cooked jamón (often known as York ham).
Discover all the differences between lacón and jamón
Don't miss our selection of premium products! Choose from Paleta Gran Reserva, Jamón Gran Reserva, Jamón Ibérico de Cebo, Jamón de Bellota 50% raza ibérica, and Jamón de Bellota 100% Ibérico. You'll also find lomo ibérico, cured and semi-cured cheeses, and a carefully selected range of DOC and organic wines for the perfect pairing. Visit our online store and find your favorite product today!
