Jamón is one of the most iconic and cherished products of Spanish gastronomy. There are various types of jamón, each with its specific characteristics that make it unique. At Jamón Experience, we will explore the different types of jamón, their origins, and what sets them apart from each other. This way, you’ll be able to enjoy and appreciate this delicacy even more on every occasion.
IbERIAN JAMÓN
Iberian jamón is undoubtedly the most prestigious of all the jamón pieces in Spain. It comes from the iberian pig, a native breed of the Iberian Peninsula. This type of jamón is characterized by its intense flavor and its smooth, juicy texture. There are different categories within iberian jamón, which vary according to the pig’s diet, the percentage of iberian breed, and the curing time. Certainly, a very good way to taste and understand these differences is to have as comprehensive a jamón tasting as possible. However, its main feature is that this pig breed allows for intramuscular fat infiltration. This makes the final product a bit fattier, which translates into more flavor and a much more tender and pleasant texture on the palate.
ACORN-FED IBERIAN JAMÓN
Acorn-fed iberian jamón is the most valued and flavorful of all. The pigs destined for this category are raised freely in dehesas and are primarily fed acorns (although they eat everything they find in their path) during the montanera season, which is the fattening period before slaughter. This diet, rich in oleic acid, imparts a unique flavor to the jamón, along with its characteristic marbled fat that melts in the mouth thanks to its breed.
IBERIAN CEBO DE CAMPO JAMÓN
Iberian cebo de campo jamón pieces come from pigs that are also raised in semi-freedom, but their diet combines natural pastures, feed, and the few acorns that remain after the montanera season. Although it does not reach the level of excellence of acorn-fed jamón, this jamón offers an excellent quality-to-price ratio, with a flavor and texture highly appreciated by consumers.
IBERIAN CEBO JAMÓN
The iberian cebo jamón come from pigs that are primarily fed with feed in farms. Although its flavor and texture are less intense than those of its free-range counterparts, it is still a high-quality product with a more accessible price. It is an ideal option for those who want to enjoy Iberian ham without spending too much.
Serrano JAMÓN
Serrano jamón is another very popular type of jamón in Spain, although less exclusive than Ibérico. It is made from white pig breeds and is characterized by its curing process in a dry and cold climate, usually in the mountainous areas of Spain. Within Serrano jamón, there are also different categories, varying based on the curing time.
JAMÓN SERRANO BODEGA
Jamón Serrano Bodega has a curing time of between 9 and 12 months. It is the youngest of the Serrano jamón types and has a mild, less intense flavor, making it ideal for those who prefer a more delicate-tasting ham.
JAMÓN SERRANO RESERVA
Jamón Serrano Reserva is cured between 12 and 15 months. This additional curing time gives it a more developed flavor and a firmer texture. It is an intermediate option that combines quality and accessibility.
JAMÓN SERRANO GRAN RESERVA
Jamón Serrano Gran Reserva is cured for over 15 months, reaching its peak in terms of flavor and texture. It is the most valued of the Serrano hams, with a more complex flavor profile and a texture that melts in the mouth. Perfect for the most demanding palates.
Other Types of jamón
Besides Ibérico jamón and Serrano jamón, there are other types of jamón that, although less known, also deserve a mention.
PATA NEGRA jamón
The term “pata negra” is often incorrectly used to refer to any high-quality iberian jamón. However, it is actually a protected term and exclusively applies to 100% acorn-fed iberian jamón. This jamón comes from purebred iberian pigs that have been fed exclusively on acorns and raised in freedom. It is the highest expression of iberian jamón.
YORK jamón
Jamón de York is a type of cooked jamón, very different from cured jamón. It is made from pork meat that is cooked and then canned. It is very popular in sandwiches and cold dishes, and although it does not have the complexity of cured jamón types, it is a delicious and versatile option for many culinary preparations.
The world of jamón is wide and varied, with options for all tastes and budgets. From the exclusive Jamón Ibérico de Bellota to the accessible Serrano jamón, each type of jamón offers a unique and delicious experience. Knowing the differences between them will allow you to choose the perfect jamón for every occasion and enjoy this treasure of Spanish gastronomy to the fullest.
