How Is Jamón Serrano Made?

Jamón Serrano is made from the hind legs of white pigs and, although its flavour is also delicious, it is quite different from that of jamón ibérico. The latter has a richer, more buttery texture thanks to the unique ability of Iberian pigs to infiltrate fat into the muscle. But how is jamón serrano actually made? Is its curing process very different from that of jamón ibérico? At Enrique Tomás, we’re here to answer all your questions.

The Four Stages of the Jamón Serrano Curing Process

The curing process follows the same stages as that of jamón ibérico, but it is considerably shorter. Once the hind legs have been trimmed, cleaned and prepared, what we at Enrique Tomás like to call the "cooking" process begins. It consists of the following four stages:

Salting

The jamones are buried in salt to dehydrate them, intensify their flavour and prevent bacterial growth. As with jamón ibérico, the length of time each piece remains in salt depends on its weight. On average, the process lasts around fourteen days.

Washing and Shaping

Once the legs are ready, they are removed from the salt containers and washed to remove any excess salt. Because the pieces have been stacked on top of one another, their shape may have become slightly distorted. This stage restores their original appearance.

Post-Salting and Drying

This is one of the most delicate stages, as the pieces are exposed to possible contamination, so temperature and humidity must be carefully controlled at all times. It is during this phase that the salt concentration becomes evenly distributed throughout the jamón. This process generally lasts between 45 and 90 days, depending on the individual piece.

Maturation and Ageing

It is during this stage, in the curing cellars, that the aromas and flavour nuances develop. The time required depends on the category of the jamón. A Reserva will typically mature for around fifteen months, while a Gran Reserva will remain in the drying rooms for up to eighteen months. At Enrique Tomás, it is worth noting that the only Serrano variety we sell is Jamón Gran Reserva.

Curing Time Is Not the Only Difference Between Jamón Serrano and Jamón Ibérico

	Jamón Serrano	Jamón Ibérico
Breed	White pig breeds (Landrace, Large White, Duroc, etc.).	Iberian pig, a native breed of the Iberian Peninsula.
Fat	White pigs do not naturally infiltrate fat into the muscle. This is why they are generally fed specially formulated feed.	Iberian pigs naturally infiltrate fat into the muscle, giving the meat its unique juiciness and flavour.
Feed	They are generally fed on specially formulated feed. Even if they are raised in the dehesa, the final result is not comparable to that of jamón ibérico.	Their diet consists mainly of acorns, wild grasses and natural pasture during the montanera period.
Curing	Reserva: around 15 months. Gran Reserva: around 18 months.	Between 24 and 38 months in the case of Jamón Ibérico de Bellota.
Price	More affordable thanks to the shorter curing process and the characteristics of the breed.	Higher, reflecting the exceptional quality of the final product.