For many generations, hams were cured in order to preserve them because the refrigerator was yet to be invented. Nowadays, we still use this method – among others – to cultivate a specific kind of flavor.
However, there are differences between the processes of curing ham.
The differences between Jamon Iberico and Jamon Serrano are the pig breed it comes from, the production process, flavor, scent, and price. Although the two have similarities, Jamon Iberico is considered a delicacy, whereas Jamon Serrano is a much more common type of cured meat.
In this article, I will go into the differences and similarities of both cured hams.
If you’d like to know more about this iconic Spanish food, keep on reading.
Jamón Ibérico
Jamon Iberico is a cured ham that originates from Spain and Portugal, also called ‘presunto ibérico.’
The pig breed that it comes from is the ‘Black Iberian’ pig, hence the name ‘Jamon Iberico.’
This type of pig breed lives in Spain and Portugal and is a big part of the culture.
In Portugal, they even have an annual festival that honors the Black Iberian pig.
Preparing and Production Process
As soon as the piglets have switched from their mother’s milk to adult food, they start to get fed barley and maze to fatten-up.
After a few weeks, they are free to roam free and eat chestnuts, herbs, grass, acorns, and roots.
When slaughter time is coming up, the pigs’ food intake is restricted ideally to acorns, olives, and chestnuts to ensure excellent tasting Jamon Iberico.
As soon as the pigs are slaughtered, the pigs’ hams are salted and ready to dry for two weeks.
After two weeks, the ham is rinsed and dried again for another four to six weeks.
Finally, the curing process begins, which takes 12 months and sometimes even as long as 48 months.
Read: Spain’s Jamón Ibérico: Your Ultimate Guide
Jamón Serrano
Jamon Serrano is a cured ham that comes from Spain; it specifically originates from the Andalusian region.
In Andalusia, the ham is salted and dried in the mountain air; this is also the reason why the ham has the name ‘serrano,’ which is Spanish for ‘mountain range.’
The name Jamon Serrano is used a lot as a term for any type of dried ham from Spain.
Preparing and Production Process
Serrano refers to the breed of the pigs: white pigs such as Duroc, Pietrain, or Landrace, and are fed cereal grains.
As opposed to Jamon Iberico pigs, the Jamon Serrano pigs have a much more limited diet before they are slaughtered.
The first part of the production process is the same as the process Jamon Iberico goes through: It is salted to preserve the meat and prevent it from going bad, dried for two weeks, and then it’s hung out to dry again.
However, Jamon Serrano is initially hung out to dry for six months, after which it is moved to a cool, dark place to hang for six to 18 months.
How long the latter lasts depends on the climate, size, and type of ham.
Although both Jamon Iberico and Jamon Serrano are cured hams that come from Spain (Iberico also from Portugal), there are several differences between the two types of ham.
I will get into each of the differences below.
The Process of Curing
Both hams are cured hams, but they are cured differently. Jamon Iberico is salted and hung out to dry for about two weeks.
After these two weeks, the ham is rinsed, and it will dry again for another four to six weeks.
After the drying, the curing process begins and can take as long as 48 months.
Jamon Serrano also dries for two weeks at first, but then for six months and then six to 18 months in a dark, cool place.
Jamon Iberico dries outside in the elements.
Pig Breed
Jamon Iberico and Jamon Serrano come from different breeds of pigs.
As I mentioned previously, Jamon Iberico comes from the Black Iberian pigs, whereas Jamon Serrano comes from white pigs and non-Iberico pigs, so a much broader variety.
Flavor and Scent
Because the ham comes from different pig breeds, the flavor is different. Jamon Iberico has more fat, which causes it to be juicier than Jamon Serrano.
The hams contain different fat types; Jamon Iberico has white, super soft fat, whereas Jamon Serrano’s texture is more hardened pink-toned.
Besides the flavor, the scent also differs quite a bit between the two types of ham; Jamon Iberico has a more intense and flavourful scent.
Delicacy
Jamon Iberico is very popular all over the world and is considered to be a delicacy. It is in high demand globally, which is quite hard to fulfill.
The production and export of Jamon Iberico are limited, and, therefore, a lot of Iberico ham is not Iberico.
It’s important to make sure that the quality of the ham is that which is promised.
Price
Due to the difference in production time and pig breed, Jamon Iberico is considerably more expensive than Jamon Serrano.
Jamon Iberico is rare, and the pigs are fed only natural food and are free to roam freely through the pastures.
Jamon Serrano pigs are fed cereal grains and have limited/no access to pastures.
What Are Their Similarities?
Cured Ham
There are several ways to prepare ham or, for most people, several ways to buy a ham readily in a supermarket or deli.
The most common ways to prepare ham are smoking, curing, and aging.
Both Jamon Iberico and Jamon Serrano are cured hams, sometimes referred to as baked ham, meaning they are preserved.
The meat is injected with sugar, salt, potassium chloride, sodium nitrate, sodium erythorbate, sodium phosphate, water, and flavorings.
These ingredients, combined with cooking the ham at 150°F (65.6°C), eliminates all bacteria and transforms a fresh ham into a cured/preserved ham.
Origin
Both hams originate from Spain (Jamon Iberico also originates from Portugal), where the curing technique has been used for centuries.
In Portugal, Jamon Iberico is even a big part of the culture.
The curing process isn’t the same, although both hams have to go through similar steps in order to complete the curing process.
Frequently Asked Questions
How Come Jamon Iberico and Jamon Serrano Don’t Spoil?
During the curing process, the ham is dried in salt, which prevents any bacteria or other corruptive organisms from building up.
The salt also subtracts the moisture from the ham.
Additionally, the ham is injected with a combination of ingredients necessary for the curing process and hung out to dry exposed to the elements, which causes a layer of mold to appear that protects the ham.
Why Is Jamon Iberico So Expensive?
As I mentioned previously in this article, Jamon Iberico can be very expensive (the prices vary) because the ham’s production and export are limited.
It comes from very specific regions in Spain and Portugal and because of its juicy flavor, scent, and color, it is a very popular type of meat.
Additionally, the production process is very extensive and thorough.
Conclusion
Both Jamon Iberico and Jamon Serrano are cured hams that come from Spain (Iberico also comes from Portugal).
They have a considerable amount of drying to do before they are ready to be purchased, although they differ in the time that is necessary for this.
They also differ in taste, price, and demand. Many ‘fake’ Iberico hams are sold, so if you want to make sure you are purchasing real Jamon Iberico, you must look for labeling from Spain.
Read: 4 Mouth-Watering Jamón Ibérico Recipes You Need To Try
And if you would like to try these delicious Spanish cured meats, you can order jamon iberico and jamon serrano on Amazon.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.