1. Serrano ham (or Jamon Serrano) is a Spanish dry-cured ham. It's very similar to Italian prosciutto. The difference is that serrano ham is normally made from a specific breed of pig -- Landrace breed of white pig.
2. Iberico ham is processed in the same way as serrano ham and prosciutto, but its name is given based on the pig it comes from -- the Iberico pigs. This ham comes from either acorn, pastor or Compound-fed Iberico pigs.
意大利火腿中我最喜歡的是Prosciutto de Parma. 介紹Iberico ham的同時順便講講這兩個的區別。
1。Prosciutto di Parma is aged for at least 12 months, The aging process of Iberico ham ranges from 24 to 36 months.
2。Authentic Iberico ham must be made entirely from the meat of black Iberian pigs, left free to roam in a pasture where they feed off oak acorns. Authentic Jamon Iberico derives from pigs whose diet is composed of acorns and grass, as well as the aromatic herbs growing wild in the meadows.
3。Nothing but salt is used to produce Prosciutto di Parma and it is forbidden to use chemical substances, preservatives or any other additives. Neither is smoking or freezing permitted. However Preservatives are allowed in the production of Iberico ham, even though producers do not all use the same ones.
4。Prosciutto di Parma regales an initial on-palate sensation of sweetness. And it has a soft velvety texture, it is neither soggy nor dry. It simply melts in the mouth. Parma ham is perfect when served with melon or figs or used to fill a bread bun. Try it with a fresh cheese such as mozzarella or burrata, or simply eaten with breadsticks.
5。The flavour of Jamón Iberico depends on the fact that pigs feed off acorns and are free to roam. The texture is tender, fatty and melt-in-the-mouth with aromas of wild herbs, mushroom and truffle which increase in intensity according to the age of the ham. The meat of Jamón Iberico is of a deep red colour, characterized by a pronounced scent of meadow grass and herbs. Its fat is particularly sapid and intense, especially when it melts at a temperature of 32-33°, which is why it should never be eaten cold. Its aftertaste is particularly persistent. Jamón Iberico is strictly for eating on its own.