Hams of the world

What types of ham exist in the world?

Ham is one of the most highly valued meat products in world gastronomy, something that is well known in Spain due to the ham-making tradition of our country, but is ham eaten in other parts of the world? And how is it different from the ham we are used to?

It is possible that this doubt has assailed us at some time, and the truth is that, in each part of the world, different countries have perfected the art of curing ham, creating authentic masterpieces of gastronomy. Each region has its own methods, flavours and varieties, which makes ham a treasure of global cuisine that has gained popularity in recent decades.

We are going to differentiate the different types of ham consumed in the world, with special attention to one of the most recognised in Spain and the pride of our province: the Jamón D.O.P. de Teruel.

Spain: Iberian ham

We couldn't talk about ham without mentioning Spain, as it is the leading country, with the longest tradition of production and consumption of this product, although its demand has grown internationally.

Starting with one of the most prestigious, Iberian ham is a true culinary jewel of Spain. Coming from Iberian pigs (that is, it comes from Iberian pigs, native to our country and cannot be found anywhere else in the world), its production is strongly regulated and linked to the pastures of southwestern Spain, where pigs feed mainly on acorns. This factor gives Iberian ham its characteristic sweet, slightly salty flavour with a touch of nuts.

Within this category there are different varieties:

  • Iberian acorn-fed ham: The most exclusive, it comes from pigs that feed mainly on acorns during the "montanera", which gives it a very particular flavour.
  • Iberian ham from free-range pigs: Pigs have a mixed diet, grazing in the countryside and consuming natural feed, which slightly changes their flavour.
  • Iberian ham from free-range pigs: Their diet is based on feed, mainly cereals, and they are usually the most economical Iberian hams because of this.

Jamón D.O.P. de Teruel is not an Iberian ham, but a Serrano ham. Recognized with the Protected Designation of Origin (D.O.P.), its production is controlled under strict quality standards, which guarantee a product of excellence.

This ham is made from selected breeds of pigs, mainly Duroc, which are raised in optimal conditions in the mountains of Teruel. It has a long curing process, which can last up to 20 months in the dry and cold climate of the region.

serrano ham

Italy: Prosciutto

Our Italian neighbours also have a high ranking in the world ranking of ham consumption and production, their well-known prosciutto which is quite similar to the Spanish one.

Prosciutto is the traditional cured ham of Italy, especially known in the regions of Parma and San Daniele. This type of ham is characterised by its mild and slightly sweet flavour, since during its production a lighter salting is used compared to other types of ham such as the one we are used to in Spain.

Prosciutto di Parma also has a Protected Designation of Origin (PDO), making it the most famous in Italy. Air-cured for at least a year, its meat is pinkish in colour with streaks of fat that melt in the mouth.

chinese ham

China: Jinhua ham

Originating in the city of Jinhua in Zhejiang Province, China, Jinhua ham is one of the oldest and most highly prized varieties of ham in the country, dating back over a thousand years.

This ham stands out for its deep, salty flavour and is used in traditional Chinese dishes as well as in broths and soups, providing an intense umami flavour. The curing process for Jinhua ham is laborious and depends on the climatic conditions of the region, as with all maturation of this type of product.

First, the pigs are carefully selected, and after being slaughtered, the hind legs undergo a long salting process. The ham is then hung to slowly cure in a cold, humid environment, giving it its characteristic firm texture and intense flavour. What makes this ham special is that, unlike other types of cured hams in Europe, Jinhua ham can be cured for six months to a year, allowing the flavours to intensify and its fat to uniquely integrate with the meat.

In addition to its culinary use, Jinhua ham has long been prized in traditional Chinese medicine for its purported health benefits, such as improving digestion and strengthening vital energy. To this day, it remains a key ingredient in many Chinese recipes and a testament to the region's culinary heritage, despite being little known in the West.

France: Bayonne Ham

Bayonne ham is the most famous ham in France.

Originally from the Aquitaine region, this air-cured ham has a mild, slightly sweet flavour, similar to Italian prosciutto. It is made from pigs fed with local produce and is cured for at least seven months, using salt from the Pyrenees. The tender texture and delicate flavour of this ham have made it a sought-after product for the French.

Germany and Austria: Speck

Speck is a variety of smoked ham originating from the Alpine regions of Germany and Austria.

Unlike other hams cured exclusively with salt, speck undergoes a cold smoking process, which gives it a stronger, smokier flavour. Its more complex flavour is thanks to the use of herbs and spices such as juniper and pepper during its curing. This ham is widely used in Alpine cuisine, both for hot and cold dishes.

Have we whet your appetite?