Iberian ham is obtained from Iberian pigs, whereas white ham is (also known as “serrano or mountain ham” or “cellar ham”) is obtained from white pigs.

 

Given the radically different characteristics of both these pigs, in morphological terms and in respect of their breeding and feeding, Iberian ham is totally different from white or “serrano” ham.

 

Iberian ham has infiltrated fat (the characteristics streaks), a bright red or slightly mahogany colour, a glossy appearance and sometimes, with specks of white, due to the curing process (what are known as “thyroxin crystals”).

 

The texture of Iberian ham (when cut) is oily and its aroma, intense and fragrant and its taste, delicate with acorn notes, that persist on the palate and in the throat.

 

White ham, in turn, is dull red, with no fat, not oily, with a faint aroma and a more salty, less persistent taste.

 

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