If you’re looking to buy ham or prosciutto, you’re probably wondering what makes them different. Both are cured products, but their origin, production process, and flavor vary.
Origin and tradition
Ham is a traditional product of Spain, while prosciutto comes from Italy. Although cured pork is produced in both countries, each culture has developed unique techniques that influence its flavor and texture.
Types of ham and prosciutto
In Spain, the two most well-known types are serrano ham and Iberian ham. The former is made from white pigs and has a curing process of between 7 and 16 months. The latter comes from the Iberian pig and can be cured for up to 48 months, offering a more complex flavor.
In Italy, prosciutto is divided into two categories: prosciutto cruda (cured) and prosciutto cotto (cooked). The most similar to Spanish ham is prosciutto cruda, which is mainly made in regions such as Parma and San Daniele.
Production process
Although both products are obtained from the hind legs of the pig, their curing processes have key differences.
Spanish ham undergoes a more intense salting process, followed by prolonged drying under specific temperature and humidity conditions. This method contributes to its firm texture and deep flavor.
Italian prosciutto, on the other hand, uses less salt and a shorter curing period. Its meat retains more moisture, resulting in a more tender texture and a milder flavor compared to Spanish ham.
Flavor and texture
Serrano ham has a saltier flavor and a firmer texture, while Iberian ham is creamier due to the infiltration of fat. You can see for yourself by doing a ham tasting in Barcelona.
In contrast, Italian prosciutto is usually sweeter and more tender, as less salt is used and the curing process is shorter.
How to eat it
Spanish ham is usually cut into thin slices with a knife and consumed alone or accompanied by bread, olive oil and cheese. Its use in cooking includes tapas, sandwiches and dishes such as scrambled eggs or croquettes.
Italian prosciutto is also served in thin slices, but is usually accompanied by fruits such as melon or figs, as well as being part of recipes such as pizzas and salads.
Price and availability
Iberian ham, especially acorn-fed ham, is more expensive due to its production process and the way the pig is fed. Serrano ham is more accessible and easier to find.
As for prosciutto, its price varies according to the denomination of origin, with Prosciutto di Parma being one of the most valued.
If you are looking for a product with a more intense flavour and a longer curing period, Spanish ham is the best option. If you prefer a more tender texture and a sweet touch, Italian prosciutto may be ideal. Both have their place in gastronomy and can be enjoyed according to the occasion.
Now that you know their differences, choose the one that best suits your taste and enjoy an authentic gastronomic experience.
