From any table unknown to himself President of the goverment in functions, Pedro Sánchez, the confusion around the Serrano or Iberian ham is serious. Therefore, in this article we want to clarify well what are the particularities that identify and, therefore, differentiate one from the other. Is a constant necessary initial and continuous with more campaigns that focus on these two typical Spanish products? Without a doubt, one of the stars of our gastronomy -the ham- needs to be well known by all so that its prestige is reflected from the outside as well. Learn more about these hams here.
Discovering the origin of Serrano or Iberian ham
Very expert knowledge is not really necessary to be able to know if you are in front of a Serrano or Iberian ham, since only two distinctions characterize one and the other product. The first has to do with his origin or genetics. That is, the Serrano hams are obtained from white pig (especially of the Duroc or Pietrain race, although there are more) and the in the Iberian Peninsula come from an animal with 50% Iberian breed, minimum. The latter gives the meat food a darker appearance than the other. However, with the naked eye they can look the same both of them. Hence the importance of reading the labels as it happens in other products.
On the other hand, the second distinction between a Serrano or Iberian ham is in the diet who has had the pig during his life. Thus, it is only from Feed in the first case and both of feed and of acorn In a second. It is precisely from this differential aspect that Iberian hams are known acorn, since animals eat this fruit.
So, in the Serrano hams, pigs are raised in farms and then the parts are traded with the exact logo ETG-Serrano Ham on your labeling. That is as long as they have met the minimum quality requirements, of course. On the other hand, the designations "Bodega", "Reserva" and "Gran Reserva" refer to the curing time, depending on whether they have been nine, twelve or fifteen monthsrespectively.
Instead, Iberian white labeling refers to feed-fed farm pigs; the Verde refers to those fattened with feed and acorn supplement in pasture; the Red those who have only eaten acorn; and the black identifies 100% Iberian hams. The assignments are thus clear, although doubts remain because most consumers are uninformed.
Therefore, from the Interprofessional Association of the Pig Iberico (ASICI) and from the Spanish Serrano Ham Consortium they consider that more appropriate promotional actions are necessary. Everything for him Serrano or Iberian ham be easy to identify.
Source: Reuters
