Going Ham in Spain

Tapas and Paella have long been tied to Spain’s culture, but Spaniards don’t typically eat these dishes every night. When you look deeper into some famous Spanish dishes, however, you can find a very popular and common ingredient: ham. At almost every restaurant you visit in Spain, you can find some dish that has ham in it.

Let’s get into some of this ham-tastic history and talk about dishes that will make your mouth water.

A slice of jamon Iberico up close.

History of Spanish Ham

Spaniards take pride in the ham that they produce, and it’s no surprise since it has been around since at least the 3rd century BC. The Romans are credited for bringing ham to popularity at this time. They specified that the leg of the pig had to be covered in layers of sea salt, a process we now refer to as curing.

An example of a ham-shaped coin minted during Augustus and Agripa's rule.

Ham was first seen as a delicacy. Only the wealthy class was allowed to taste it and only certain people specializing in ham could cut and cure it. Trading ham was also very important in these ages. During the reign of Roman emperors Augustus and Marcus Vipsanio Agripa, ham-shaped coins were minted to emphasize the importance of the meat in Roman culture.

By the 14th century, the curing and eating of ham spread to all the classes. The business transformed in the 19th and 20th centuries. After the Industrial Revolution, new technology was created to improve meat production and therefore made ham production much easier.

Now, Spain is known globally for its delicious ham. There is even a museum dedicated to ham in the country’s capital, Madrid. The two main types of ham that Spain is known for are Jamon Serrano and Jamon Iberico.

Jamon Serrano vs. Jamon Iberico

Legs of jamon Iberico and serrano hung up at a meat shop. The shop is located in el Mercat de la Boqueria, Barcelona.

Jamon serrano and jamon Iberico (serrano ham and Iberian ham) are similar in looks. They are both washed, salted, and then hung to dry in the mountain climate in Spain. But they are different due to the specific requirements needed to make each meat, and one meat is rarer than the other.

Jamon serrano is obtained from the legs of white pigs (Duroc, Pietrain, and Large). These pigs are common and can be found anywhere in the world. Jamon serrano takes less time to cure -- approximately 15 months.

Jamon Iberico is more selective. It can only be from the legs of Iberian pigs, which are exclusively found on the Iberian peninsula. The pig must be at least 50% Iberico breed, but the higher percentage the better. The curing process can range from 24 to 36 months. Part of the reason why the process takes so long is that the flavor from the fat needs time to move into the muscle.

The diets of each pig also vary. Butcher and shop owner Francisco Ayala said “the diet for white pigs is cereal grains and corn. The diet for Iberico pigs is acorns and grass.” For both breeds, pig farmers try to find the most organic ingredients.

Because of these differences, the flavors of the meat vary. Jamon serrano has a salty flavor and isn’t as juicy as the jamon Iberico is. Because of the intramuscular fat that is found only in the jamon Iberico, it is much richer and also has a unique aroma to it.

Jamon Iberico can only be produced in Spain and Portugal because Iberian pigs are only found on the Iberian peninsula and the ham can only be produced in the weather conditions that the peninsula has. This makes the ham a delicacy and more expensive than the jamon serrano, although both types of ham are harder to come by in other countries. Ayala said “a quality jamon serrano is 18 to 19 euros per kilo per piece. And the Iberico is between 30 and 80 euros per kilo.”

Famous Ham Dishes

One of the most famous and easiest ways you can try Spanish ham is by ordering it in a sandwich, often referred to as a bocadillo in the country. When asked about her favorite way to eat ham, American tourist Ally Stuller said “sandwiches, you should just get it on sandwiches.”

Spanish cafes and restaurants sell ham in all different kinds of sandwiches, from big to small sandwiches and sometimes even in croissants. Specifically, bocadillo sandwiches are made with Spanish bread that is cooked baguette style.

A dish with jamon serrano in a restaurant in Mallorca, Spain. The dish includes green olives, country bread, and cured cheese.

Many different types of tapas in Spanish restaurants have ham either cooked inside or presented on top of food. A classic tapa is ham served on top of toasted bread or served on a platter with different variations of cheeses.

Another popular Spanish tapa is croquettes -- a breaded dumpling that has a thick filling inside. Many restaurants put ham in the filling along with mashed potatoes and other ingredients to make a delicious combination.

The traditional Spanish soup, salmorejo. Its roots date back to the Roman Empire.

Even when the ham isn’t cooked into a dish, Spaniards still find ways to sneak in their ham by topping it with ham shreds. There is a traditional Spanish soup called salmorejo. It’s a cold soup that is made out of tomato, bread, olive oil, and garlic. Although the recipe doesn’t call for it, many Spaniards enjoy eating the dish with pieces of jamon Iberico on top.

If you’re in Spain and you want to practice your cooking, or if you can get your hands on some cured meat at home and want to make a cultural meal, there are many great recipes online that can teach you how to make show-stopping dishes of your own.

Prosciutto

If you’re a meat lover, you might be wondering where prosciutto falls on this family tree of ham. Prosciutto is another type of cured ham that is closely related to jamon serrano, but it is Italian meat. The meat comes from the legs of white pigs but has a more intense flavor than jamon serrano.

Prosciutto is commonly found in Spain, but it’s important to note that it isn’t produced in the country. It is easy to confuse the three different types of meat, so make sure you keep an eye out for authentic Spanish ham.

Conclusion

Cured Spanish hams are very difficult to find in other countries, and even when you do find them, they can be pricey. When you’re visiting Spain, take advantage of how accessible some of these meats are and try them for yourself. There’s a ham dish for everyone to try, so go out and explore!