Turns out not all cured Spanish ham, or jamón is created equal. It’s a real challenge to find jamón in the U.S. and there’s a lot of confusion surrounding the difference in varieties.
Jamón Serrano is a somewhat inexpensive cured ham that can be made from a few different breeds of white pigs (Duroc or Duroc Jersey). The pigs, like most factory-farmed animals, eat a grain-based farm feed (cebo), and not much else. Feed and a factory-farmed life is a much cheaper way to keep these all-day eaters fed. At Ibérico Club we don’t offer this grade of jamón Serrano. We prefer to keep it a top grade and high quality.
On the other hand, there are other 4 types of jamón that are Ibérico breed. The Jamón 100% Ibérico Bellota (Pata Negra) is the highest grade of ham available in the market. It has unmatchable quality, flavor, and texture. You’ll notice a distinct marbling and a creamy rim of ivory white fat that glistens as it comes up to room temperature. The dark red flesh is soft and tender from the pig’s stress-free environment and is speckled with tiny white crystals of protein, indicating proper curing methods.