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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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