THE DIFFERENCE BETWEEN SERRANO AND IBÉRICO

The clock is ticking down to the weekend. Maybe you’ve already thought about which wine to pour, which friends to invite over, and what will be on the charcuterie board. Some olives, a cheese, good nuts, and of course, some ham. But which one? Once and for all, our neighbors from FavorFlav explain the difference between Serrano and Iberico, which is quite handy.

The hams may look alike but there is definitely a difference. In the book Brindisa by Monika Linton, she explains it:

Serrano ham

‘’Serrano ham is a dried ham from various crossbred ‘white’ pig breeds. You can recognize a good serrano ham by its dark pink color. It is less marbled than iberico ham. It has a sweet smell, a pronounced umami flavor, and is salty. Try to get freshly sliced serrano ham or, if you buy serrano ham in a package, choose one with a provenance and aging time on the label (such as Teruel or Trevélez).’’

Iberico ham

‘’Iberico ham is dried ham from the black iberico pig. This ham is red, lightly marbled, and has a fruity aroma. The taste of the ham is slightly sweet and salty. The label informs the consumer about the living conditions and diet of the pigs and there is a subdivision into four categories: the bellota 100% iberico, the bellota iberico, the cebo de campo iberico, and the cebo iberico.’’

‘’The 100% iberico ham is the absolute top and comes from purebred black iberico pigs that have roamed freely and are only fattened with acorns. The color is dark red or light purple and the ham has a sweet nutty flavor. To know if you are buying real iberico ham, it is important to have the ham sliced in front of your eyes. Real iberico ham can be recognized by the fat, which should melt at body temperature, for example, by warming a piece between your fingers.”

‘’The bellota iberico refers to a cross between iberico and duroc pigs. One of the pigs must be 100% iberico. They are raised in the same way as the 100% iberico pigs.’’

‘’The cebo de campo iberico is a ham from a crossbreed with free-range, but not in the forests and hills where bellota pigs roam. These pigs are kept more intensively. The animals receive a mixed feed of grains and legumes, but also eat acorns.’’

‘’The cebo iberico refers to ham from crossbred pigs from intensive farming. These pigs have only eaten grain and had little freedom of movement. These factors affect the quality of the ham.’’

‘’Always let the ham come to room temperature before eating the slice, as this allows you to taste the full flavor.’’

Here you will find extra tips to become a charcuterie pro. In Amsterdam or Rotterdam, you can go to Ibericus for real Spanish ham. Are you completely crazy about Spanish ham? Then, when you get the chance, visit Brindisa at Borough Market in London.

Text: Favorflav