What differences are there between Iberian, duroc and serrano hams?

Many customers often ask us which ham is better, the Iberico, Duroc or Serrano. Normally we would say that the Iberian is better since it is more expensive, but that is not exactly the case. We are going to try to explain their differences so that you can choose your best ham.

It is very easy to ask yourself this question when choosing a ham online. At first sight, Iberian, duroc and serrano hams do not have so many differences. However, when I am asked which of the three is better, I always give the same answer: they are simply different hams. Which one would you recommend? And I always answer the same: it depends on your tastes because the three types of hams are very good. To justify our answer, we are going to explain the characteristics and the differences between them.

Characteristics of Iberian ham

Iberian hams and shoulders come from pigs of the Iberian breed. In order for the pieces to be marketed as such, they must be 50% Iberian, 75% Iberian or 100% Iberian. The main characteristic of the pigs of this breed is that they have a high index of fat infiltrated into the muscle mass, the reason why this type of ham has a marbled appearance. The appearance of the entire leg is stylized and with a fine cane. Its meat is reddish in color, juicy in appearance and with an intense flavor.

Depending on their feeding and the percentage of Iberian breed in the piece, they can be labeled in 4 ways: white label, green label, red label and black label. The colors of the labeling correspond to the regime in which they have been raised and fed, which correspond to the following respectively: cebo, cebo de campo, bellota and bellota pata negra.

Characteristics of duroc ham

Duroc hams and shoulders come from pigs popularly called “white pigs”. Its origin takes place in the United States by crossing the Old Duroc and Red Jersey pig breeds, although we can currently find them almost anywhere in the world. One of the reasons why it is used for extensive breeding is because of its high resistance to external factors. They also need fewer months of curing than the Iberian breed pieces.

One of its hallmarks compared to other white pig breeds is its percentage of fat infiltrated into the muscle mass, higher than that of the rest of the white pig breeds. In addition, its hoof is black, which makes it even more similar to the Iberian pig. For all this, it is the only breed that can be crossed with Iberian pigs, in accordance with the Iberian Quality Standard.

Serrano ham characteristics

Serrano hams and shoulders also come from pigs popularly known as white, but they can come from pigs of other breeds than Duroc, such as Landrace, Large White and Pietrain. The percentage of fat infiltrated in the muscle mass is lower, they have pinkish-colored skin, legs are small and wide and the hoof is white. The flavor of this type of ham is mild and its meat is low in fat.

So, what are the differences between Serrano, Duroc and Iberian hams?

Differences between Iberian and duroc hams

Duroc hams come from white Jersey Duroc pigs, however Iberico hams come from Iberico pigs.

Iberian hams have a higher percentage of fat infiltrated in the muscle mass compared to duroc hams.

The physionomy of the Iberian breed pieces are more elongated and stylized.

Differences between Iberian and Serrano hams

Serrano hams can come from any breed of white pig, while Iberian hams come only from Iberian pigs.

Iberian hams have a high percentage of fat infiltrated in the muscle mass, while this percentage in Serrano hams is lower.

The flavor of Iberian hams is more fruity and prolonged, with a more oily and honeyed texture. However, the flavor of Serrano hams is more intense.

While the physiognomy of the Iberian ham pieces is elongated and stylized, the Serrano ham pieces are smaller.

Differences between Serrano and Duroc hams

All duroc hams are serrano, but not all serranos are duroc. In other words, the Duroc breed is one of the breeds that is used to make Serrano hams.

Duroc hams have a higher percentage of infiltrated fat compared to the rest of the white ham breeds.

The physionomy of the duroc pieces are longer than those of Serrano hams, although they are not necessarily larger.

If the question you have is whether all three are delicious, the answer is clear: they are! If you still have doubts about their differences, do not hesitate to ask us. See you next time!