Iberian bait shoulder 50% Iberian breed

Serrano ham and Iberian ham shoulders are two types of ham that are very popular in Spain and other countries. Although both are cured popsicles, there are some important differences between them in quality, flavor, and the way they are made.

Breed of pig: The main difference between Serrano ham and Iberian ham is the breed of pig used in its production. Serrano ham is made with white pigs of the Landrade, Large White and Duroc breeds, while Iberian ham is made with pigs of the Iberian breed, which originate from the Iberian Peninsula.

Food: another factor that influences the quality and flavor of the Ham is the food for pigs. The pigs used to make Iberian ham are raised freely in the pastures and fed on acorns and other natural foods. On the other hand, the pigs used to make Serrano ham are raised on farms and fed on feed and cereals.

Curing: the curing process of ham is another important factor that influences its flavor and texture. Iberian ham is cured for a period of between 24 and 48 months, while Serrano ham is cured for a period of between 12 and 18 months.

Flavor and texture: Iberian ham is characterized by having an intense and aromatic flavor, with a soft texture and unctuous. On the other hand, Serrano ham has a softer and saltier flavor, with a firmer texture.

In general, Iberian shoulders are considered of higher quality and more expensive than Serrano ham shoulders, due to the pigs' diet and the longer curing process. However, both types of ham are highly appreciated in Spanish gastronomy and can be enjoyed in a wide variety of dishes and preparations.