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The
Spanish Pig
 Types
of ham including its grade or classification largely depends
on the breed of pig. There are two main catagories of Spanish
pig although breeds within these catagories do vary. The
first and certainly most popular is "Iberian"
The
Iberian pig which produces the "Iberico" ham is
rather special hog and only accounts for a small percentage
of ham production in Spain. The term "pata negra"
may also be familiar, literally meaning "black foot"
as the Iberian variety of pig usually have a black hoof
(although some have a lighter brown hoof depending on the
strain). The term pata negra has, in the past been loosely
used to describe certain hams, this is now regulated to
protect the ham, producers and the customer.
Iberian
pigs have been present for thousands of years and can be
traced as far back as approximately 1000 B.C. Crossed with
the aggressive wild boar centuries ago the Iberian pig was
born. Very different to a "normal" or white pig
both through its appearance and also feeding habits:
The
"Dehesa" or wooded meadowland is where some of
the Iberian pigs roam free, eating the famous acorns or
"bellotas" these pigs tend to be far more active
than other pigs. Appearance wise, apart from the colouring
Iberian pigs have pointed snouts (for snuffling out those
acorns) and longer, slimmer legs.
The
white pig produces a Serrano ham. These pigs are fed standard
compound feed. The three most common breeds for Serrano
ham production are:
- Landrace
- Large
White
- Duroc
 Some
of these breeds (and variations of) can be cross bred with
the Iberian pig. Two of the more prominent being the Duroc
Jersey and Black Duroc. This type of cross breeding results
in some Iberian pigs not being black - red, spotted and
paler shades are quite possible. This kind of breeding is
also regulated - no more than 25% must be non-Iberian, the
other 75% plus must be pure Iberian breed.
The
end result (especially with regard to Iberian hams) are
two types of hams that can only be described as nothing
short of exquisite. Two very different products but both
regarded as the best in the world. The Serrano ham is produced
in a very different way producing a different ham altogether
to that of the Iberico.
The
main differences lie not just in the breeds of pig but also
the Iberian pigs ability to absorb its food (and acorns)
in a different way producing a meat that tastes different
and producing an unrivalled texture, marbled with fat and
deep red in colour with an intense aroma.
The
meat from the Serrano ham is paler in shade, has a lighter
aroma and less fat within the meat. Commonly regarded as
Spains most famous tapa along with the humble olive, the
Serrano ham provides the consumer with a truly gourmet product
at a more economical price than its classy cousin.
- Iberico
ham production - 7%
- Serrano
ham production - 93%
©
Copyright 2008 Orce Serrano Hams - www.orceserranohams.com
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