Jamón serrano (literally sierra (mountain) ham) is a dry-cured Spanish ham, which is generally served raw in thin slices, similar to the Italian prosciutto. A foreleg prepared (and eaten) in the same manner is called paleta.

The fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.

The highest quality, pata negra (literally black hoof), which only accounts for about five percent of the total production, however, is made from black Iberian pigs (cerdo ibérico), range fed and fattened on acorns in the cork oak groves along the southern half of the border between Spain and Portugal. The large majority of hams in the marketplace are derived from white pigs, i.e. Large White, Landrace, or Duroc strains and crosses.

There are many producers and qualities of Spanish hams but the main differences in quality can be catagorised down to four basic things: The type of pig it comes from.

The way that pig is fed.

How the ham is cured.

Which of its legs you buy.

The differences in quality.

The four main catagories of ham are as follows, highest first:

Jamón Iberico de Bellota (also known as Jamón Iberico de Montanera). Free-range, acorn-fed Iberian pigs.

Jamón Iberico de Recebo Acorn, pasture and compound-fed Iberian pigs.

Jamón Iberico (also known as Jamón de Pata Negra). Compound-fed Iberian pigs.

Jamón Serrano (also known as Jamón Reserva, Jamón Curado and Jamón Extra). Compound-fed white pigs.

You can buy your Serrano ham by the slice, by the kilo or buy the whole leg.

Provided it is well cared-for, there should be no difference in quality between a slice of serrano or a whole ham

External links

• The Serrano and Ibérico hams of Spain.

See also

• ham, particularly the section on Spain

Cold cut | Pork | Spanish cuisine

Serrano-Schinken | Jamón serrano | ハモン・セラーノ | Serranon kinkku