Greetings, flavour lovers!
If you’re here, it’s not by chance. You’re in search of a gastronomic experience worth talking about, and if there’s one thing Spain has to offer you in abundance, it’s types of ham!
If you’ve ever wondered about the different types of ham in Spain, today is your lucky day!
Spain has not only given us flamenco, paella and endless fiestas, it has also given us an impressive variety of hams, each with a unique history, flavour and texture.
And well, if you’re wondering how many types of Spanish hams there are… Hold on to your chair (or your ham stand) because we’re going to dive into this delicious journey together!
From the popular Serrano ham to the exclusive pata negra ham, this is a tour that no food lover can miss. Let’s start this journey together!
Oh, and before you forget, if you ever find yourself at a dinner party and need to impress with your knowledge of the type of ham you’re tasting, this article is your ace up your sleeve!
The protagonists: know the Spanish Ham Types
Well, dear gourmets! Let’s dive right into the world of the types of ham in Spain. Ready?
It is no exaggeration to say that hams are practically royalty in Spanish gastronomy. And as in any royal court, there are several types of ham that parade with majesty.
Let’s get to know them!
- Jamón Serrano: We start with the king of the mountains. Why? Because this delicious type of ham is cured at high altitudes, hence its name “serrano”. It’s like that reliable friend who never lets you down in meetings. With a mild but decisive flavour, this ham is perfect to get you started in the world of Spanish hams. If you haven’t tried it yet, what are you waiting for, it’s a must on this route of flavour!
- Jamón Ibérico: Now, ladies and gentlemen, I present the prince charming of this story: the Jamón Ibérico. Produced from Iberian breed pigs (hence its name), this ham has a texture and flavour that makes your taste buds dance flamenco. And, if we go a little deeper into this Iberian universe, we come across the famous “pata negra ham”. This jewel is the result of pigs fed exclusively on acorns, and if ham had a red carpet, pata negra would be the big star!
- Jamón de Teruel: Have you heard of the Denomination of Origin ham that comes straight from Aragon? That’s the Jamón de Teruel! It may not have the same international spotlight as the previous ones, but, boy, does it have personality! Its delicate flavour and its meticulous curing process of at least 14 months make it the secret gentleman that everyone at the party wants to know about.
So, now you know, the next time you’re faced with a board of hams, you’ll know how to identify each of these protagonists.
And who knows! Maybe you’ll become the star storyteller at your next get-together with family or friends, sharing stories and facts about the different types of ham.
Spanish Hams: Steps to differentiate between the different types of ham and not die trying.
Have you ever found yourself in the situation of having a leg of ham in front of you and not knowing whether it is Serrano, Iberian or Teruel? Fear not! You are not alone at this crossroads.
Differentiating between the different types of ham in Spain can be quite a challenge, but with these steps, you will become the Sherlock Holmes of hams.
- The colour gives us away: Let’s start with something visual. Serrano ham boasts a deep pink colour, like a summer sunset on the Costa Brava. Iberian ham, on the other hand, will seduce you with tones that vary between red and purple, reminding us of a good red wine. And our friend from Teruel? Its tone is paler, like a gentle breeze from the Aragonese mountains.
- Grease, the slippery slope: Watch out for the grease! And no, I’m not talking about calories. Jamon pata negra, that Iberian superstar, often boasts infiltrations of fat in the meat, offering an unrivalled flavour and texture – it’s as if every bite gives you a hug! On the other hand, Serrano ham is more timid in this respect, showing less visible fat.
- The price, that indiscreet confidant: Although we don’t like to admit it, the price gives us clues! If you see a ham with a price that makes you think of mortgaging your house, you are probably looking at an Iberian ham, especially the pata negra. On the other hand, Serranos and Teruel hams tend to be kinder on the wallet, but just as tasty!
- Label, don’t let me down: If you still feel lost, take a look at the label. It often provides information about the origin, feed and breed of the pig. Also, if you see words like “bellota” or “cebo”, you can get an idea of the type of Iberian ham you have in front of you.
So now you know, the next time you are in front of a delicious ham board, don’t feel overwhelmed.
With these steps, you will be able to identify and appreciate each type of ham like a true expert.
And if anyone asks, flaunt your knowledge! Because, after all, life is tastier when we know its secrets.
Tips to get the most out of each type of ham from Spain
If you have come this far, you not only want to know the types of ham in Spain, but also how to get the most out of them.
Well, just as you can’t run a marathon without the right shoes, you can’t fully enjoy these hams without the right tips!
So take note, because we’re going to turn every bite into an unforgettable experience.
- At room temperature: Just as we like to enjoy a sunny afternoon, Spanish types of hams prefer to be tasted at room temperature. Take them out of the fridge a while before and let them warm up naturally. You will see how the flavours are enhanced.
- The perfect cut: Watch out for the knife! Cutting ham is an art in itself. If you can, invest in a good ham knife and cut thin, elongated slices, especially if it is a pata negra or Iberian ham, so you can better appreciate its flavour and texture!
- Essential pairing: Did you know that the right wine can elevate your ham experience? For Serrano ham, a good white wine is an exceptional companion. But if you go for Iberian ham or pata negra, a red reserva is the perfect ally! And for our friend from Teruel, a cool rosé will work wonders.
- Ideal accompaniments: Although the undisputed stars are the different types of ham, some accompaniments can enhance their flavour. Imagine some toast with tomato and garlic for the Serrano ham or some toasted almonds for the Iberian ham. Pure delight!
- Less is more: Although it may seem tempting to eat all the ham in one sitting (and we understand!), remember that this is a delicacy to be enjoyed slowly. Eat slowly, feel every texture and flavour. Let your palate delight in every bite and let it tell you the story of each type of ham.
With these tips in hand, I guarantee that your next ham experience will be worthy of a king or queen.
So now you know, the next time you have a plate of this Spanish delicacy in front of you, take it easy, follow these tips and enjoy the gastronomic journey.
Enjoy your meal and enjoy every bite!
