Serrano ham or comes from a variety of the white pig breed, and the ham is easily distinguished by the colour of the skin of the leg. It is called serrano when it is cured in a cold and dry mountain climate.
It is currently regulated by Community Regulation 2082/92, which defines the characteristics of the process and the finished product.
This ham differentiates three qualities according to its curing: cellar ham, reserve ham and grand reserve ham. There are from Almería, Granada, Salamanca, Ávila, and many other regions. Among them, it is worth highlighting different Denominations of Origin such as the Teruel Ham, the Trevélez Ham as well as other productions without a denomination but with a ham tradition such as the Murcian ham or the Duroc pork ham.
Throughout the northwest of Spain, hams are also traditionally cured smoked. Smoking is a resource that is used in humid climates, where you cannot dry a ham (or any other sausage) only in the air. Also in the dry part of Castile, when a winter is wet, the family sausage productions are smoked.
This is a product found in any region of the country.
