Ham has been part of the Spanish cultural heritage for centuries. It is recognized throughout the world for its quality and wonderful taste. Tasting a bite of Serrano ham is
Índice
- Serrano ham Spanish tradition
- Types of Serrano ham, Iberian and more.
- Serrano ham.Origin
- Races
- The breeds used to produce Serrano ham are Duroc, Pietrain and Large White.
- Feeding
- Healing time process
- Iberian Ham
- Race
- Feeding:
- healing time process
- The curing process of Serrano ham and Iberian ham.
- Buy Serrano or Iberian Ham
Ham has been part of the Spanish cultural heritage for centuries. It is recognized throughout the world for its quality and wonderful taste.
Tasting a bite of Serrano ham is enjoying an ancestral Spanish tradition. Its peculiar flavor is distinctive. It can be eaten alone or accompanied. It is a delight for the table and a flavor for all palates.
In our online store https://www.yourspanishop.es/es we have a variety of products to satisfy palates and with a delivery service to your home or office.
We will tell you a little about Serrano ham, its origin and the existing types of ham so that you can choose the ham that you like the most.
Serrano ham Spanish tradition
It is called serrano because it is produced by curing it in the cold and dry in the mountain ranges. In these beautiful landscapes, a traditional Spanish process is carried out that consists of salting, drying and maturing the ham.
The name comes from mountains, for those special characteristics of the area, its types of relief, elevations and mountains. In addition, the characteristics of the rigorous climate of those places. They stand out for their absence of moisture.
The curing process is directed by master craftsmen and ancestral traditions and arts are preserved to achieve the precise conditions of temperature and dryness required. This is how a quality product is achieved.
Types of Serrano ham, Iberian and more.
Serrano ham.
Origin
Serrano ham has 2 different appellations of origin:
Teruel ham in the Province of Aragon. It was the first to achieve the distinctive seal of appellation of origin.
Trévelez ham in the Granada Alpujarra. It is a very dry and high ground, where the hams are cured naturally.
Races
The breeds used to produce Serrano ham are Duroc, Pietrain and Large White.
The Duroc breed has a property that makes it esteemed among the producers of Serrano ham. Its meat does not secrete water during cooking. This translates into maximum quality and flavor. It is very juicy, with an intense flavor and a very smooth texture. Its high rate of fat infiltration makes it an excellent option for making ham.
The Pietrain breed. It is widely used for crosses. The males improve the qualities of the new pigs. It improves the meat because it is low in fat.
The Large White breed. Very used for crosses, it is very resistant. Their meat is of high quality.
Feeding
The pig to make the Serrano ham is fed with feed and cereals. The cereals are corn, barley, oats and wheat. Vitamins and minerals such as phosphorus and calcium. This is how your diet is composed to give you optimal nutritional properties.
Healing time process
Depending on its origin and curing time, there are three types of Serrano ham:
Cellar cured ham from 9 to 12 months.
Reserve ham in a curing that can last 12 months or up to 15 months
Gran Reserva ham cured for 15 months.
Iberian Ham
With Iberian ham, a process supervised by the Spanish government has been developed to strengthen the production market and avoid deception. The measures taken guarantee the quality of the product and the maintenance of the prestige of Iberian ham.
In our blog you can review articles with information about Iberian ham. Check our blog and you will find updated information.
Rigorous control is carried out with traceability measures. This identifies the origin of the ham, its diet and its percentage of purity.
Race
The genetic characteristics of the pigs must be tested and identified in the ham.
100% Iberian. It is the pure breed. Its quality is determined by the predisposition of that breed to accumulate fat.
75% Iberian. It is the mixed race. The law requires that pig crossbreeding always be with 100% Iberian females and 100% Duroc males.
50% Iberian. It is the most mixed breed with 50% Iberian breed and 50% white duroc.
Feeding:
Acorn. Those fed on acorns are considered to be of better quality. Their basic diet is acorns and roots and grass.
Field bait. They are pigs raised in freedom in the forests. They eat fodder, cereals and legumes.
Bait. They are pigs fed with balanced feed on farms.
healing time process
Iberian ham has a curing time of 24 months.
The curing process of Serrano ham and Iberian ham.
The process is called 4-phase healing. They consist of salting, post-salting, drying/ripening and aging.
Salty or salty. It is the first step in the curing process and consists of covering the entire piece of ham with common salt. At this stage, the temperature of the chamber that houses the hams must be between 0 and 4 degrees with humidity between 75% and 95%. These conditions of humidity, temperature and ventilation of the chamber must contain the development of microorganisms.
Postsalted. The pieces of ham are taken to the post-salting chambers. There the salt and the nitrifying agents are introduced homogeneously inside the ham. Microbial growth is inhibited and biochemical hydrolysis processes that produce aroma and flavor are regularized. The minimum stay time in this chamber is 40 days.
Drying in its first phase. It is the treatment to reduce the amount of water present in the ham. In addition, the sweating or natural fusion of fats from its adipose tissue is produced. In the first few days, the pieces are slowly dried under conditions of high relative humidity and low temperatures to facilitate the diffusion of the salt throughout the pork meat.
Drying in its second phase. Slow product dehydration and fat sweating continue. The temperature of the chamber is slowly raised and the humidity is controlled for 30 days. This stage can be carried out in the dryer or in a cellar. Always controlling the temperature. It should not rise above 34 degrees and the humidity should be between 60% and 80%.
Aging. It is called the refinement phase because it is sought that the ham has its characteristic properties of flavor, smell and texture. The hams are kept in a cellar by controlling the temperature and humidity. They remain there for the required time depending on their Serrano or Iberian type.
Buy Serrano or Iberian Ham
If you are looking for a piece of Serrano or Iberian ham and you want to receive it at home, we offer you a wide variety. In our online store you will find the best selection of Serrano and Iberian hams at the best price.
In our online store https://www.yourspanishop.es/es we have excellent products at your disposal with the best prices. Check our catalog and you will find Serrano and Iberian hams of the best quality