Serrano Jamon/ham PGI and PDO
I have a serious weakness for Serrano Jamon. There’s one on the kitchen worksurface, that we brought back from Seville Andalucia (if you go there visit Casa Ramon the Jamon is wonderful). Ours ham is unfortunately not classed as Iberico but it’s still delicious.
So what makes a great Serrano Jamon, Black pigs, acorns and patience? The best is Jamon Iberico de Bellota, as pictured above and the best of the best is hung for up to four years after curing. It is deliciouso and melts in the mouth leaving a wonderful dry creamy after taste.
The Pigs are raised on Ceral and Acorns until 18 months old and then left to graze free on sweet acorns from the Holme Oak trees (In Spanish Encina trees). Look for the Pata Negra, Iberico, Bellota, Reserva and Gran Reserva signs on your label and be prepared to pay for the best. Jamon de Terul, Must be aged for at least 12 months after curing.
There are many other types of Jamon available as Spain produces 4 million per year, most of them taste great but if it doesn’t have the PDO or PGI it won’t be the best. Other Spainish products like Chorizo de cerdo Iberico I’ll cover soon.
Where to buy your Hams. jamon.com
and even lidl
Lots of information about Serrano Jamon production here. jamon.com