Iberico ham is not the same as Serrano ham, as Iberico ham quality and production processes are much different so there is a logical difference. Iberico ham is made of pigs which roam freely and they fed only in acorn and herbs.
We may feel Iberico ham is an expensive product if we compare it to Serrano ham, Parma ham or Bayonne ham but that would equal to compare pears to apples as the flavour, taste, smell and properties of Iberico ham are very different regarding any other ham, we can say they are unique.
Iberico ham consumers know they are buying an exceptional product made of free roaming pigs living in the dehesa (a kind of Mediterranean brushwood), they feed only on natural products (herbs and acorns) and its curing process lasts from 8 months to 36 months.
Iberico ham meat can be from purple red to light pink and its sweet, lasting and slightly salty flavour turn the palate into an explosion of delicate flavours.
Moreover Iberico ham possesses a high degree of oleic acid which is beneficial to combat cardiovascular diseases and unsaturated fats that do not increase cholesterol levels.
Iberico ham: Feeding and free roaming are keys.
Iberico ham is made of Iberian pigs a unique breed in the world. This pig breed is raised in Spain in the southwest dehesas. Iberian pigs live and roam freely in a sole ecosystem known as “Dehesa” a brushwood of holm oaks and cork oaks. They feed on grass, acorns and herbs. This raising process is expensive as three Iberian pigs need two dehesa hectares of grass and acorns to live and develop.
At the “montanera” time (when acorns fall from holm oaks), the Iberian pig will forage for acorns and it will double its bodyweight. The oils that acorns contain will penetrate into the Iberian pig muscles. This will give its unique taste to the Iberico ham and also the hazelnut scent.
Roaming freely in the brushwood makes the Iberian pig crossing big distances everyday to find acorns, all this movement means Iberian pigs muscles are leaner and the fat of the acorn penetrated deeper into their muscles making their meat juicier and with an exceptional flavour.
Serrano ham, Parma ham among other are made of regular (pink) pigs, these pigs do not roam freely they are raised intensively in farms, they are fed on fodder and they do not make any physical exercise in order to fatten them as soon as possible which takes a toll on the flavour of their meat.
There is no sense trying to compare Iberico ham with any other ham like Serrano ham, prosciutto de Parma or similar cured hams.
Iberian pigs possess a genetic peculiarity which allows them to form their fat in a very different way than other pig breeds, giving them unique characteristics in taste and smell.
The main organoleptic characteristics when enjoying Iberico ham are: colour, smell, flavour and texture.
Advice on how to distinguish an Iberico ham from Serrano ham.
Iberico ham: curing time can extend from 8 to 36 months
Iberico ham quality can be measured on how good has been its feeding (herbs, cereal, acorns and chestnuts) specially how many kilograms of acorn, how active the pork has been and the curing time of the ham.
Due to the acorn feeding and the free roaming of the Iberian pig, the acorn Iberico ham is the highest quality you have ever tried. It is more expensive because the curing time is longer, the feeding is better and more natural. Anybody who tries Iberico ham, can testify about its quality.
Acorn Iberico ham is an exquisite and unique product and cannot be compared to any other hams. There is no ham like Acorn Iberico ham or Pata Negra (black paw).
Jamonify only offers the best acorn Iberico ham cured from 36 to 42 months.
We invite you to treat yourself to the best Spanish delicatessen, the most exquisite jewel between Spanish acorn Iberico ham producers: juicy, tender and delicious Spanish acorn Iberico ham slices hand cut by our skilful artisans.