Serrano ham
Ham is one of the most emblematic products of Spanish gastronomy. There are different types of Spanish ham depending on several factors: the breed of pig, the diet, the curing process and the region of origin.
Serrano ham is made from white or crossbred pigs, being the most consumed in Spain because it is more affordable, and several qualities can be found within this type of ham to suit different tastes and budgets.
On the other hand, among the best known internationally, Iberian ham is at the top of the list. It is a ham from Iberian breed pigs fed on acorns, pasture and other natural foods, valued for its unique flavor and texture. Depending on the feed and the percentage of Iberian breed, there are several categories of Iberian ham, usually distinguished by their label:
Serrano Ham categories
100% Iberian Acorn-fed Ham, black label
Hams from 100% purebred Iberian pigs, fed exclusively on acorns and natural pasture from the dehesa. This is the highest quality category of Iberian ham.
Iberian Acorn-fed Ham, red label
hams from pigs that are 75% or 50% Iberian breed but fed with acorns from the dehesa and other natural resources in their fattening stage. 75% or 50% Iberian means that the pig was born from a cross between an Iberian pig and a different breed.
Iberian Cebo de Campo Ham, green label
hams from 100%, 75% or 50% Iberian breed hams, but fed on pasture, cereals and leguminous plants in farms.
Iberian Cebo Ham, white label
obtained after refining the olive pomace - residual paste obtained after extracting the oil from the olives - and subsequently blended with 5% extra virgin or virgin olive oil. Its maximum acidity is 1%.
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