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 Curing Process of Jamón Serrano
In addition to coming from different pig breeds, one of the most obvious differences between jamón serrano and jamón ibérico is the price. The curing process for jamón serrano is considerably shorter and, combined with the fact that the two products are not of the same quality level (Iberian varieties are generally regarded as superior), this results in a lower cost. Although both follow the same curing stages, jamón serrano requires far fewer months in the final stage of the process. As with jamón ibérico, once the hind legs have been trimmed, cleaned and prepared, the “cooking” process begins — as we like to call it at Enrique Tomás. It consists of the following stages:
1
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.
2
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.
3
Post-Salting and Drying
This is one of the most delicate stages, as the pieces are exposed to potential contamination. 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.
4
Maturation and Ageing
As mentioned earlier, this is where the curing time of jamón serrano becomes significantly shorter than that of jamón ibérico. During maturation in the curing cellars, 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 | As we have already mentioned, jamón serrano and jamón ibérico come from different pig breeds, and it is the unique genetic characteristics of Iberian pigs that make their meat so exceptional. However, breed, price and curing time are not the only factors that distinguish them. | Jamón Ibérico de Bellota comes from Iberian pigs that have completed the montanera period. During this stage, their diet consists mainly of acorns, wild grasses and other natural resources found in the pasturelands. Combined with the exercise they get while roaming freely, this produces an exceptionally juicy and flavoursome jamón. |
| Fat & Feed | When it comes to jamón serrano, it is important to understand that even if white pigs are raised in the dehesa and enjoy similar living conditions, the jamón produced from their hind legs can never be the same. As we mentioned earlier, these pigs do not have the genetic ability to infiltrate fat into the muscle tissue. This is also why they are generally fed on specially formulated feed. | Iberian pigs possess the unique genetic ability to infiltrate fat into the muscle tissue, which delivers an exceptionally juicy texture and unmatched richness of flavour. |
So, How Is Jamón Serrano Made?
The process is virtually identical to that used for jamón ibérico. But is the final result the same?
Discover our Jamón Gran Reserva and our jamones ibéricos in the Enrique Tomás online shop.
