HAM FACTS

Curing process

Serrano and Iberico hams contain less moisture than their French cousins and the Italian Parma ham, in fact a ham loses around 40 percent of its pre-cured weight during the curing process. This process can be as long as three years for Iberico hams and no less than twelve months for the Serrano ham.

So how is the ham cured?
The leg is cleaned and trimmed before being stacked in sal gordo - a full grain sea salt. The length of time the hams remain in the salt depends on weight. Usually it is between ten and fourteen days. The hams are then removed from the salt and washed before being hung. Traditionaly knotted rope is used to hang the hams. The conditions are very cool and dry and over time this is when the hams develop their distict flavour and aroma.

All of Orce Serrano hams are tested for maturity. This involves puncturing the ham with a long thin bone. The aroma indicates the hams maturity (very similar to judging a fine cheese)

Jamon and Paleta

The weight of a Serrano ham typically depends on the animals age, the larger and heavier the ham the more likely that it has come from an older animal. This in no way affects the quality of the hams. Towards the end of the feeding regime the pigs are fed on a low protein diet, this helps develop the texture of the meat.

An average hind leg will weigh approximately 7.5 kg - this is the Jamon the front shoulder, Paleta is smaller and typically weighs around 4.5 kg to 5 kg.

Nutritional facts

Serrano ham is easily digestible and contains high levels of acidic and unsaturated fats which help regulate cholesterol levels. It is an ideal food for a balanced healthy diet due to nutritional properties. Each ham contains vitamins B1 and B2, iron, phosphorus and proteins.

Other ham facts

1,000 grams of Serrano or Iberico will give you up to 100 wafer thin slices, this is why the jamonera or ham knife is so vital to the slicing of your ham. The thin flexible blade is specifically designed for the purpose.

Is Spanish ham the same as Italian "Parma" ham?
No, Serrano ham tends to have a more intense flavour due to the curing methods. It is forbidden to add anything to the Serrano ham except salt and as a result it has a different texture, flavour and aroma.