Walking around the Spanish supermarkets, you can\u2019t help but be allured by the lines of Jam\u00f3n legs hanging from the walls. However, selecting and then buying one can be daunting. We are bombarded with information about the different types, how the animal has been feed, the amount of curing time and how all of this affects the overall quality of the meat. To be honest, it can be a little confusing.<\/p>\n
So, let\u2019s break it down.<\/strong><\/p>\n There are two principal types of Jam\u00f3n: Jam\u00f3n Serrano<\/em> and Jam\u00f3n Ib\u00e9rico.<\/em><\/p>\n The huge difference between a Serrano<\/em> and an Ib\u00e9rico<\/em> is the colour of the pig. Whereas the Serrano<\/em> comes from a typical white pig, Ib\u00e9rico<\/em> ham is sourced from a black pig with black hooves giving it its name pata negra<\/em>.<\/p>\n Jam\u00f3n Serrano<\/strong><\/p>\n The types of Jam\u00f3n Serrano<\/em> or pata blanca<\/em> are classified depending on the amount of time they have been cured for.<\/p>\n Jam\u00f3n Ib\u00e9rico<\/strong><\/p>\n Walking around the Spanish supermarkets, you can’t help but be allured by the lines of Jamón legs hanging from the walls. However, selecting and then buying one can be daunting.<\/p>\n\n
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