Or like comparing a lobster with frozen surimi. Certain prosciutto products, like Prosciutto di Parma, have a protected designation of origin (PDO) mark which means they must come from a specific geographical region and adhere to certain quality and production standards. One difference is that they are made from different breeds of pigs. This post has been updated to include more information about other cured meats in Southern Europe. Jamon Serrano and Prosciutto appear to be pretty much the same thing. Chowhound’s Crispy Prosciutto-Wrapped Asparagus. Or is the difference in flavour simple due to regional variations (climate, moulds etc.). 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, as well as the aromatic herbs growing wild. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. Chowhound’s Prosciutto-Wrapped Shrimp with Smoked Paprika. ©2020 Verizon Media. So to keep it safe, stick to PDO-marked Italian products or to renowned brands you can trust when getting your dose of Italian meats. How to limit population growth in a utopia? Let’s take Prosciutto di Parma and Jamón Iberico de Bellota, for instance: they are both raw hams but entirely different. “I love both types of jamón,” she says, “but you can’t always drive a Ferrari.”, Header image by Chowhound, using photos from salez/E+/Getty Images and Pixabay. Prosciutto can be made from pig or wild boar, whereas jamon Serrano is most often made from a specific breed of white pig. In conclusion, Jamón hails from Spain; prosciutto, Italy. Let’s take Prosciutto di Parma and Jamón Iberico de Bellota, for instance: they are both raw hams but entirely different. It’s not for nothing that ibérico pigs are called “the olive trees with legs,” says López Ortega. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Jamón Iberico is made of the black pig, is fed differently and is aged longer than Jamón Serrano (these are the major differences). The Italian prosciutto is produced in Parma province in Italy, whereas the Spanish ham comes from the regions of Salamanca, Extremadura and Andalusia in Spain. Summer is almost here, and few things say “I know how to host a party” better than a properly done charcuterie board. Prosciutto di Parma is aged for at least 12 months. All these come from Spain and must follow strict quality standards. The Spanish ham comes from the regions of Salamanca, Extremadura and Andalusia. It is coral red in colour with infiltrations of fat and the cut slice is small and rectangular in shape. But should you get prosciutto or jamón? These are also called pata negra (black leg) or ibérico de bellota (acorn ibérico) as a reference to their dark hooves and their diet. In Europe (particularly in Spain, Italy and France), cured meats are commonly served as tapas, part of an antipasto plate, or at an aperitif, though they also find their way into recipes. Note that in Italian we distinguish "prosciutto crudo" (lit. Their similarities 2 Difference between prosciutto and Serrano ham 2.1 What is Italian prosciutto? Another difference is in the diet of the pigs (which can also dictate levels of … The European Union has created a traditional specialties guarantee (TSG or EGT) protection around serrano that ensures these types of hams follow certain regulations. Prosciutto di Parma is aged for at least 12 months. Full-breed ibérico pigs that are raised in their native Spanish pastures on an acorn-heavy diet yield the highest quality hams. Tomato, Prosciutto and Gruyère Sandwiches, Crispy Wrapped Pork Loin with Mustard and Orange Sauce. The European Union has created a traditional specialties guarantee (TSG or EGT) protection around serrano that ensures these types of hams follow certain regulations. “The pigs have to be Italian-born,” their diet must include “whey from Parmigiano Reggiano cheese production,” and “curing times tend to be longer” than for their other prosciutto counterparts says Stemm. So to keep it safe, stick to PDO-marked Italian products or to renowned brands you can trust when getting your dose of Italian meats. Both belong to the category of top quality cold cuts, both are eaten sliced and both are made from the leg of pork. Full-breed ibérico pigs that are raised in their native Spanish pastures on an acorn-heavy diet yield the highest quality hams. Jamón Iberico is hand carved. The meat of Jamón Iberico is of a deep red colour, characterised by a pronounced scent of meadow grass and herbs. So, what is the difference between prosciutto, jamón serrano, and jamón ibérico? 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Spaniards have been producing dry-cured hams for centuries, using climate-controlled curing rooms strategically located in the mountains. The names jamón serrano and jamón ibérico are sometimes used interchangeably in the US. What is the difference between Capocollo and Coppa di parma? Summer is almost here, and few things say “I know how to host a party” better than a properly done charcuterie board. The leg is elongated with a characteristic “V” cut and has a thinner ankle compared to the white breed used to make Jamón Serrano. But if you’re still unsure, the price tag will resolve any doubts: A leg of ibérico ham sold for $4.6K in 2016 breaking the Guinness World Record for the most expensive leg of ham commercially available. But actually, jamón serrano and prosciutto have more in common than they do with ibérico. A special ham holder is required to hold it steady and suitable knives must be used. Whatever you can throw together can be made better with the addition of cured meats. But isn't there a difference between Jamón Iberico and Jamón Serrano, the latter of which the question asks about? 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.

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