The Gran Reserva ham comes from a non-Iberian pig. In the raising and feeding of the pig, mainly feed and grains are used, and at 15 months, there will be more than enough for its salt curing. The reason for this is that the producer knows it will never yield such an exquisite product.
Therefore, a very efficient production method is used in terms of volume, but with an inferior result compared to using Iberian breed pigs. You can even find hams cured in salt for a shorter time, around 9 to 12 months. By appearance, it's easily recognizable: the leg doesn't have a black hoof, and the ankle area called the "shank" is much thicker than that of an Iberian ham.
As for the ham's meat, the fat has a more opaque white color, and there are no veins among the muscles. Its flavor stands out for its gentleness and saltiness at the same time, as well as its lack of complexity. It's perfect for making a great sandwich and works wonders when shaved into a vegetable soup.
To learn more about the differences between reserve and cellar hams or to know why it's called serrano ham, continue reading the news on our blog.