Serrano Ham is a kind of traditional Spanish dry-cured ham. "Serrano" means "mountain", and like the prosciutto of Italy and jambon Bayonne of France, was traditionally processed by hanging in the cool, arid mountain breezes.
Serrano Ham production is controlled by the regulations of the Denominations of Origin, which dictate quality standards for how the pigs must be raised, and how the meat must be handled and processed.http://spanishfood.about.com/od/sausages/a/jamonintro.htm While Serrano Ham is produced in many areas of Spain some of the best-known Denominationas for it are Girona province in the Cataluña region; Soria province in the Castilla Leon region; and the village of Trevelez on the highest peak in Spain, the Sierra Nevada.
Serrano Ham is known for being less salty than Prosciutto, with a deeper flavor that comes from both its shorter time in salt and its longer curing time. Some salted porks must be washed, but Serrano Ham does not need it.
There are almost 2,000 producers of Serrano Ham in Spain. The Iberian Ham is similar to Serrano Ham, but is made from the meat of a specific breed of pig in southern Spain.
Featured Video: How to Slice a Serrano Ham
The narrator tells and shows how to select, trim, slice, and store the Spanish Serrano Ham. She gives both a wet and a dry method for storage. She also gives a number of safety tips. She notes it's important to start at room temperature, and to use two different knives.
References
Fast Facts
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Fact:
"Serrano" means "mountain", so the Serrano ham is a mountain ham
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Fact:
There are almost 2,000 producers of Serrano Ham in Spain
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Fact:
Serrano Ham does not typically need rinsing before using because it does not cure in salt as long as some salt-cured hams
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Fact:
Look for the words Serrano Espagnol or a Denomination of Origin name to get a true Serrano Ham
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Fact:
Serrano Consortium hams will have a "S" in the shape of a ham on the label
