Today we have to talk about the places in the world where ham is produced, and you will think a lot, the ham is typical of Spain and that's it. Well, no! In fact, we are going to make known all the places where ham is produced worldwide, and their characteristics. It must be emphasized that Spain is still the world's largest ham producer, but there are other countries that are slowly gaining ground.

Ham product areas in Spain

In Spain, ham is well known for the importance it represents in different areas, but sometimes we extrapolate ham to Spain, without realizing that ham is produced in very specific areas of Spain that have the characteristics necessary for both healing and the various processes that affect them to continue their normal course.

Ham producing areas in the world

The production of ham is not only located in Spain, the production occurs in different countries although in a way of elaboration very different from the Spanish one.

Let's talk about the production of ham in other countries

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DOP ham producing areas

  • DOP Teruel Ham To speak of Teruel ham is to speak of the first ham with PDO (protected designation of origin) distinction, this ham comes from white pigs, usually the Duroc and Landrade breed. Animals that come from farms in Teruel, eat in farms in Teruel and are cured in Teruel. The whole process of making the ham is indicated on the vitola, knowing the traceability of the pig. It is important to emphasize that the Teruel ham has an 8-pointed star that refers to the Mudejar star of Teruel. Take into account that the piece will be cured between 14 and 16 months.
  • DOP Trevélez ham : A ham that comes from white pig, the crosses come from Landrace and Duroc breeds, This ham is important because, like the Teruel ham, it comes from a completely natural cure, without any type of machinery. The well-called “open window” curing process, the ham undergoes a curing process of 14 months, a rather suitable curing since it makes us enjoy the best flavor of this ham.
  • PDO Serón Ham : Hams cured in the Almeria town of Serón, of the Duroc, Large White, Landrace, Belgian White, Pietrain and Chato Murciano breeds. The production is carried out in a natural and traditional way, the intense flavor, little salty and its red color with little fat infiltrated in its muscles make it a special ham.
  • PDO Guijuelo Ham : Hams from Iberian pigs, raised mostly in pastures surrounded by holm oaks and cork oaks, these are located in the autonomous communities of Castilla la Mancha and Castilla León, it is important to emphasize that the production of the same is done in 78 municipal terms, the Most of them located in the province of Salamanca.
  • Extremadura PDO Ham : Hams from 100 Iberian breed, these Iberian breed pigs come from the pastures of Extremadura, almost 1 million hectares. One of the best Iberian pigs in Spain.
  • PDO Los Pedroches Ham : Called the youngest brand on the market, this brand is recent, finished municipally located in Cordoba, and which produces Ham made from Iberian pigs.
  • PDO Jamón de Huelva : Ham that has a lot of history, made 100% by Iberian pigs, more than 31 villages are involved in the production area .

Ham produced in Italy

The ham produced in Italy will be of two different varieties.

  • The Proscuitto di Parma , made from Iberian pigs, fed mainly by chestnuts, this production takes place in northern Italy, due to its favorable weather conditions. The curing process varies a lot in terms of curing in Spain, the minimum is 10-12 months. Due to its way of curing, in the salting period it occurs more deeply, that is why when trying this ham, we find a salty ham and not very intense in flavor. Currently this type of ham is being increasingly produced, although the main consumers are still France and Italy.
  • The Proscuitto San Daniele , made in from the San Daniele region, this ham is notable for its bandurria appearance. This ham has a minimum cure of one year.

Ham produced in France

The ham produced in France will be of three different varieties.

  • Jambon sec supérieur : Superior dry hams are made from a particular breed of pig, in this case it is the Gascon breed (similar to the Iberian pig). This ham is prepared using fresh hams, with a minimum maturity of 9 months, the way of acquiring it in the market is variable. You can find it whole, boneless, half or quartered
  • Jambon sec : The main difference between dry and raw ham is the drying time and salting, the dried ham must be a minimum of 4 months of drying. The salting will be much higher due to its drying time, so it is important to take this into account. Emphasize that the most important dried hams in France are the following: Ardennes ham and Bayonne ham.
  • Jambon cru : It has the same appreciations as the dry ham, to take into account that the curing period has no minimum and especially that the salting that is added to the leg is not the same, various factors are taken into account. It is at a minimum weight of 6.5kg and this ham is known as the country's ham. The most important are the Alsace ham and the Vendée ham.

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