Types of Spanish Ham (Jamon)
Jamón Serrano / Jamón Curado / Jamón Reserva / Jamón Extra
This is just the "ordinary cured ham" from white pigs, fed with a mixed diet of authorized commercial compound feed. The words Serrano, Curado, Reserva and Extra are just marketing terms and don’t tell us anything about the time of curing. Quality can differ strongly between different brands and is not easy to recognize. Price is usually a good indication.
Jamón Ibérico / Jamón de Pata Negra
Only ham from the Iberian pig is allowed to be called Jamón Ibérico. If no mention is made of bellota, then the pig was fed with authorized commercial compound feed and, only if you’re lucky, will they have tasted some acorns. Still, its taste is more refined than an ordinary Jamón Serrano. The use of the term Jamon de Pata Negra will be prohibited from April 15, 2006 in order to avoid confusion.
Jamón Iberico de Recebo
This ham is from the Iberian pig, fed with acorns and authorized compound feed during the last months of feeding. This ham is a good compromise for those who don’t want to spend too much money on a ham but still want to experience its excellent taste.
Jamón Iberico de Bellota / Jamón Iberico de Montanera
Iberian ham is from pigs that have been fed exclusively with acorns and herbs. This is the most refined ham available! Difference in quality depends on the time of curing and the "know-how" of its producer.
Paletilla
While ham is the hind leg of the pig, paletilla is the front leg. Nevertheless, a paletilla can have an excellent taste and undergoes the same processes of ham-making. The difference is that a paletilla is smaller and has more fat. Therefore it’s cheaper. If you can’t afford a Jamón Iberico de Bellota, ask for a Paletilla Iberica de Bellota!
Ham
Spanish jamons contain less moisture than their European counterparts. Considered to be the finest in Andalucia, Spain. Still made in the traditional way, these hams are entirely cured by the warm summer winds and cool winter airs of the Sierra Nevada.
