Ham serrano

The ham serrano is one of the elements most characteristic of the Spanish Cuisine. It is about a ham believed manufactured starting from the back leg of the white Porc (contrary to the Iberian Jambon, resulting from the Iberian pig). The preparation of the leg before is called a pallet ( paleta in Spanish).

Origin of the name

The word serrano comes from the Spanish word sierra . A sierra is an area of mountains or hills. It is in the Spanish sierras that the pigs intended for the production of this particular ham are high.

History

The roots of the production and the consumption of the ham serrano go back to antiquity, where the ham was elaborate artisanalement in the Spanish mountainous regions with cold climates during the winter and dry during the summer. Nevertheless, for now several years, its development has been extended in all the areas of the country, involving some differences in the production according to the zones.

Geography

The hams serranos produced in the sierras are especially known Andalusian, particularly with Aracena and Jabugo (Province of Huelva), with Guijuelo (Province of Salamanque), with Los Pedroches (Province of Cordoue) and with Trevélez (Province of Grenade). The ham is also known carrying the label of origin " Dehesa de Extremadura".

In Argentinian, one distinguishes the ham serrano from the ham crudo (believed), the first being covered with Piment.

Appellation contr4ol3ee

Name “ham serrano” is protected like Traditional Spécialité Guarantee by the Payment from European Union 2082/92.

Although the tradition of the ham serrano is found in all Spain, there exist areas where it is older, as it is the case in the Province of Teruel, first to have obtained its Name of Controlled origin (A.O.C. “Jamón de Teruel”).

The objective sought by obtaining this name is the recognition of ham A.O. C Teruel like a product of better quality, obtained by processes of selection, development and drying well defined.

Manufacture

The process of development of the ham serrano has three stages: salting, rest and drying. The duration of these stages determines its caractérisques quality, its savor and its odor. This process did not change years since much, even if drying is currently carried out in “driers”, where is possible a better control of the conditions of drying of hams.

Internal bonds

External bonds

Spanish hams

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