Prosciutto is the Italian word for ham.
Prosciutto crudo, means uncooked ham and refers to an air cured, salted leg of pig. Its flavor is almost sweet, and when sliced and served properly, it is a succulent sensation in the mouth. The flavor varies according to the curing process and region of origin.
San Daniele prosciutto is from Friuli and is distinctive because of the darker meat and the hoof that is left on the leg. However, the most famous prosciutto of Italy is Prosciutto di Parma.
Similar cured hams can be found in Croatia, Serbia and also in the U.S., known as country ham.
And now, Jamon Iberico/Iberian Ham.
Jamón Iberico is made from the black Iberian pig and comes from the south of Spain. The pigs are allowed to roam free in the oak forests and feed on bellota, acorns. There are different grades of these hams, which have to do with both the diet and for how long the meat is cured. The finest is called jamon iberico de bellota. It is very difficult to find and very expensive.
Some logical questions about Iberian Ham/Jamon Iberico:
- What is the difference between “Serrano” ham and Iberico ham?
“Serrano” does not refer to the species, but only to the cut of the jam; it only indicates the type of cut, in “V”, used to obtain the leg of ham. Therefore, Serrano ham can also be from non-Iberian pigs, which are not bred in the wild nor fed on acorns, so it does not have the exclusive taste guaranteed by the Iberian pig fed on accorns.
- Is “pata negra” (black hoof) ham the same as Iberico ham?
"Pata negra" refers to the colour of the trotter, but not all Iberian pigs have black trotters, nor are black trotters exclusive to this species. The maximum quality is determined, basically, by the species and the feed, and thus an Iberian pig fed on acorns will give, if the drying and curing processes are suitably carried out, the best possible hams.
- What are the small white dots that appear in the Iberico ham?
They are crystallisations made up mainly of amino acids called thyroxin, which appear during the breakdown of the proteins. They are not at all harmful; quite the contrary, they are usually a sign of optimum cure and maturity.
- How much bone does an Iberico ham have?
Between 30% (leg ham) and 40% (shoulder ham) of the weight of the ham is bone. Cut up into pieces it makes a great ingredient for soups and stews.
- How should ham be conserved at home?
Once you have opened the leg of ham, or just before doing so, it should be kept in a cool, dry place. Cover the cut area with the skin and fat of the ham, to prevent it from drying, and losing its aroma and flavour.
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