Designation of Origin (D.O.) Spanish Serrano Ham

The Spanish Serrano Ham has two different denominations of origin: "Jamón de Trevélez" and "Jamón de Teruel". All other hams who do not belong to either of these Denominations of Origin are considered as "jamón serrano" completely handmade.

When we buy a ham with Denomination of Origin it ensures that the product is of high quality. The Regulatory Council is an independent organization, is responsible for regulating, guarantee and certify that it is truly a high quality product. In the process of elaboration is studied from the animal breeding to the marketing of the ham, and different controls are performed to guarantee this quality: salinity, curing process, labeling, etc.

Designation of Origin (D.O.) "Jamón de Trevélez".

Trevelez Serrano Ham is produced in the region of the Alpujarra (Granada - Spain) in the heart of Sierra Nevada National Park. It should be noted that since 1862 these hams were awarded with the royal seal, by Spanish Queen Elizabeth II in recognition of its quality.

The region of the Alpujarra is between about 1,200 and 1,800 meters above sea level, so it has very favorable conditions for the development of the ham. The fresh wind and good humidity promotes conservation, drying and maturation of the ham. Winter temperatures are very cold and hot summer helps in this process.

Pig breeds used to make Trévelez Serrano Ham are: Landrace, Large White and Duroc-Jersey crosses or both. The hams must come from females or males that are castrated.

During the curing process no nitric preservatives or colorings are used and a low addition of salt is used.

They are hams with a minimum curing process of 14, 17 or 20 months, established according to the weight of fresh ham. They have rounded shape, preserving the rind and paw.

When cut, these hams presents red and shiny appearance, with partially infiltrated fat in muscle mass.

Its flesh has delicate flavour with slightly salty taste, and its fat is creamy consistency, shiny, yellowish-white and pleasant taste.

Designation of Origin (D.O.) "Jamón de Teruel".

Teruel Serrano Ham was the first ham in Spain to receive D.O. status, in 1984, ensuring the quality of serrano ham from Teruel. The production area covers almost the entire province of Teruel, but the curing process only occur in regions that have more than 800 meters altitude. The appropriate pigs for this D.O. come from crosses of the Landrace and Large White breeds or cross the line concerning both mother and Duroc for the father line. They have to be sacrificed at 8 or 9 months, and must have a weight between 110 and 130 kilos. In addition, male pigs must be castrated when they turn 8 months. This improve quality of the final product.

To feed these pigs with D.O.Teruel it is not allowed to use rare flavour feed. These feeds should be fully regulated by the Regulatory Council, an independent organization. In addition, pork has a low protein diet in the last days of his life for slower growth, which favors the final texture of the ham.

The process of making the Teruel Serrano Ham lasts at least 12 months. The weight of the ham usually varies between 8 and 9 kg but must always exceed 7 kg. The flavour of this ham is quite tasty and not too salty.

Recommendation 1: To know all about Conservation of Serrano Ham

Recommendation 2: To know all about Differences between Serrano Ham and Pata Negra Ham

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