Regions in Spain That Produce Ham
In Spain, ham is produced all throughout the country especially in areas where it is mountainous and the summers are mild and dry while the winters are cold. This climate is very ideal for curing hams. The name Jamon Serrano came from these mountainous regions and the name itself literally mean "mountain country ham." Every hamlet and village that you will pass through probably has their own version of the Jamon Serrano because during the old days there were no transportation and each village produced their own hams according to the local traditions.
The quality of the resulting ham is determined by how the pigs were bred, the processing, and the climate when the hams were cured. A skilled ham master will decide on the right length of time for the curing process to last until the meat is ready to be sold out in the market. This is done to make sure that the ham that he made will give the best texture and flavour.
In every Spanish province, Jamon Serrano is served and produced although certain regions have a longer process of producing jamon Serrano than the others. The production of Serrano ham is not limited to a few geographical areas.
To protect the production and quality of Serrano ham, the European Union has given the Traditional Specialty Guaranteed (T.S.G.) Certification since 2001.This certification is to guarantee that the consumers in Europe and the rest of the world will only get high quality and authentic Serrano hams.
The Consorcio del Jamon Serrano Espaol was created in 1991 to bring together all the major producers and exporters of Serrano ham in Spain with a mission to ensure the quality of Spanish Serrano ham and to make it a top quality product for export.
A Serrano ham that has been given a certification by the Consorcio bears the S shaped label of the Consorcio del Jamon Serrano with its control number branded on the skin of the ham. Serrano hams that have a mark of the Consorcio are guaranteed that they have passed the rigorious quality testing.
Jamon Iberico is produced in the meadows of high mountains along the western and southwestern parts of Spain, parts of Andalucía, and along the Portuguese border. True Iberico hams are only found in regions where there is are dehesas or lands for pasture. These dehesas are found in the provinces of Salamanca, Huelva, Castile, and Leon Extremadura. Other areas where the dehesas are found is in the region of Los Pedroches Valley which is in Andalucía, northwest of Cordoba.
The flavor of the ham will be determined by the area where the animals were raised. The different regions that produce the Jamon Iberico will yield hams that vary in taste because of the microclimates and vegetations that are unique to their pastures.
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