What is the difference between Jamon Serrano and Prosciutto?
Seems they are both cured meats, but I am sure the curing salts and processes are quite different.
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Seems they are both cured meats, but I am sure the curing salts and processes are quite different.
28 Comments
Apart from that in Spain there is the Iberian ham and in this category there is the ham made from porks fed with acorn. This is the highest quality ham, and also the most expensive. These porks are different, their meat contains high quality intramuscular fat, marbled like the kobe beef.
That's why they are so expensive.
The cruelty in some units is beyond belief.
I love Serano, Iberico and Parma hams... I cannot bring myself to buy these until the industry sorts itself out.
Very sad.
The cruelty in some units is beyond belief.
I love Serano, Iberico and Parma hams... I cannot bring myself to buy these until the industry sorts itself out.
Very sad.
The cruelty in some units is beyond belief.
I love Serano, Iberico and Parma hams... I cannot bring myself to buy these until the industry sorts itself out.
Very sad.
There is a lot of confusion about the Spanish product this is Jamón mostly because it's beginning to be exported enough to be judged right now, so people tend to talk as if it was the same product of jamón serrano and jamón ibérico, which is not true.
The first one, jamón serrano, would be the equivalent to prosciutto, made from white pigs, the process is about the same just for the difference of the serum of parmigiano cheese in the diet of the italian ones. In this case I have to admit that even though spanish jamón is a high quality product, italian prosciutto is just better.
But when we talk of jamón Ibérico, this is a different product, it's made from the ibérico pig breed and it just doesn't have the Italian version because this breed only happens to exist in spain, and the meat is much more tastier, that simple, but of course there are differnet qualities.
cebo: pigs only eat fodder.
recebo: pigs are half fed with both acorn and fodder but they are inside installations
bellota: this is the mos valuable product, and the most expensive, pigs are completely free, that gives to the meat a very valued infiltration of fat inside the meat, and they only eat acorn, which gives to jamón de bellota that rich flavour.
I think most of the people is mistaken by trying to compare prosciutto with jamón ibérico and they are not the same product, of course jamón ibérico is a higher quality product but prosciutto should be compared with jamón serrano.
About nitrites, well I don't know if jamón serrano has them, I really don't think so, and no way that jamon iberico has them.
Real Spanish ham and all Iberian and acornd fed ham are certified as having no chemical conservaties (including nitrates, nitrites...).
Giovannia50, yes there are SOME brands of parma and prosciutto that do not use chemical nitrites, but honestly and being fair, there are many more brands that do use them than we know. But guess what, As for serrano hams, the same apply, some brands do, and some don't.
There is no perfect answer, we would have to discuss brands in particular to pinpoint the information you need, and not generalize with an ALL or NONE answer as usuba does.
I absolutely love your use of the term "health speculations" Rachel because that's precisely why there is a controversy. On one side you have worries caused by theoretical guesses and an irrational fear of "chemicals", on the other you have the clear and present danger of botulism and other foodborne illness.
Guess which side I'm on?
According to the USDA, the required statements "No Nitrites or Nitrates Added" and "Uncured" were intended to be a warning to consumers, not to attract people frightened by the words "nitrite" and "nitrate". That didn't work too well because not only do they believe they're not consuming "harmful chemicals", they think they're eating uncured meat. Ha!
The meat industry played up botulism to keep going.
Nitrates and Nitrites speed up the curing process.
That's why the industry like it.
Yes modern fast 24/7 meat processing in in crisis with controlling infections.
Please read a little more deeply, for the good of yourself and your family.
There is a lot of misinfo out there.
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