Iberian pigs and white pigs are completely difference in terms of both morphology and breeding and feeding. In morphological terms, the Iberian pig is smaller than the white pig, with more muscle, a darker skin and short bristles, thin legs and usually with black trotters. The Iberian pig ...

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 ...

Physiologically speaking, ham is a product made from the back feet of the pig, whereas a shoulder is made from the front feet. Hams are larger and heavier than shoulders (an average 7.5 kg of weight for the ham and about 5 kg for the shoulder) and they also are also longer than shoulders, ...

“Bellota” ham is ham that has been produced from Iberian pigs fed only on acorns during the pasturelands phase. This phase takes place from October to March and during this time the Iberian pigs roam freely through the pasturelands, feeding off their natural resources (acorns ...

“Recebo ham” is ham made from Iberian pigs fed on acorns during the pasturelands phase, but which have not reached their ideal weight for killing (about 160 kg) and are fed during a final phase with grass and natural dry fodder. Consequently the quality of “recebo” ...

“Cebo ham” is ham made from Iberian pigs fed only on grass and natural dry fodder during its entire feeding cycle without ever having eaten an acorn at any time. Therefore the quality of a “cebo” ham is inferior to that of a “recebo” ham and much less ...

The answer is no. Despite the fact that most Iberian pigs have black trotters, some do not. Also, there are pigs that are not Iberian and have black trotters. Therefore “pata negra ham” is not the same as “Iberian ham” although it has become famous due to its name.

Yet again, this is a popular expression that is often not correctly applied. Iberian ham is made from Iberian pigs, whereas the expression “Serrano ham” is generally used to refer to ham from white pigs. Traditionally, during the curing phase, the hams are hung up in mountain ...

The curing or ripening of a ham usually takes between 18 and 36 months, depending on its quality and weight (the better the quality and weight, the longer the curing). High-quality hams (“bellota” hams) are left for long curing periods than other hams, as during this phase the ...

A good quality ham can last for about one and a half months after being opened, provided it is kept in the best possible condition. To conserve an open ham, cover the cut area with the fat left over from cutting and cover with a clean kitchen cloth. Store it in a cool, dry place (at a ...