Although most people in Spain consider ham to be a symbol of our cuisine, and despite the fact that many of us have grown up with a leg of ham in the larder (and some of us grew up with hundreds of them…), we are talking about a product that is surrounded by many myths […]
In January 2014, Royal Decree 4/2014 came into force, approving the quality standard for meat, ham, shoulder and shank from Iberian pork. From this date onwards, all hams on the market labelled as Iberian should meet this standard that categorises pieces depending on two parameters: animal feed and racial purity. When these hams reach the market, […]
When we mention an acorn-fed 100% Iberian ham, we are talking about one of the 4 wonders of world gastronomy along with caviar, foie and truffles. Just like the other three, although they are products that can be used in cooking, they are best enjoyed by themselves, without affecting their qualities. Consequently, perhaps the best […]
Today, we want to show you some of the basic differences between two products that, although they seem similar, have different characteristics. However, we do not want to go into this without first clearing up some basic aspects regarding the names we used in the title: Serrano and Iberian.