We decided to write this article of how Serrano and Iberico hams are presented for consumption because some clients, ask frequently at shows & events, which other formats are available to purchase.
From whole legs of Serrano and Iberico Hams up to small diced serrano and Iberico than will delight your favourite recipes.
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Today we will discuss the following:
– Whole serrano and Iberico ham on the Bone
– Whole Serrano and Iberico ham Off the bone
– Serrano and Iberico ham bones
– Whole serrano and Iberico Shoulder (paleta)
– Serrano and Iberico Shoulder (paleta deshuesada) off the bone
– Pre-sliced Serrano and Iberico ham
– Serrano and Iberico ham hand-cut by knife
– Serrano ham and Iberico ham Blocks
– Diced Serrano ham and Iberico Ham
– Virutas of Serrano and Iberico Ham
Whole serrano and Iberico ham on the Bone
This is presented as a whole piece, with the bone in, and the skin on the ham.
Recommendation: if you are a small family and will not eat a lot, please do not buy a bigger ham than 7kg. It can get dry quickly.
In Spain, many houses have hams on the bone in the Kitchen as we use for different dishes, a part of eating it by its own, as a starter or snack with a nice cold beer when back home.
You can fin our Iberico ULTIMATE GUIDE: before buying here
Whole Serrano and Iberico ham Off the bone
These hams are presented with the bone off, usually from the factory, this is used mainly if you have a slicer machine. In Spain, we go to our regular butchers and does it for us.
Also for a restaurant who want to slice the hams themselves to served throughout their menu.
Will be presented with the skin, meaning you will need to clean a bit the skin with a knife, or buy it clean and ready to slice from the factory, usually a bit more expensive
Recommendation: only if you have a good slicer machine, the problem is when you slice thickly slices, is not that good and can be gummy.
Is a good choice, if you want to do thick slices and then diced yourself, always cheaper and greener choice than buying a small pack of 50g of diced serrano ham (please think to remove plastic
Serrano and Iberico ham bones
A lot of people through them to the bin, but this is the worst thing people do.
When a ham is finished, the bones can be used, for a lot of recipes, to give some flavour to your tasty dishes, or to take advantage of the little ham that is attached to the bone.
Recommendation: either you buy the bones or cut the remaining bone from your whole leg. Cut them into small pieces between 10 and 12 cm.
Recipes may vary from giving flavour to your meat stock, ham stock or adding for some time to stew recipes.
Whole serrano and Iberico Shoulder ( paleta)
Also called Paleta in Spain, if a Whole leg is usually 7 to 9 kg, the Shoulder will be between 4 to 5.5 kg. This is cheaper, but also has less meat.
Recommendation: something to take in mind is then some cheap offers on the internet will give you even less ham to eat, as the meat has less fat and already are really dry.
Good for presents, single people and small families. Cut with the knife really thin slices and pair it with a good red wine or a cold beer
Serrano and Iberico Shoulder (paleta deshuesada) off the bone
As we described above, will be presented with skin on, or completely clean ready to slice ( a bit more expensive)
This will be a smaller piece, and good for slicing at home and in the restaurants. Make sure you have a decent slicer
Recommendation: to eat thin slices with a glass of good wine as a snack, but also for breakfast with scrambled eggs or omelettes
Pre-sliced Serrano and Iberico ham
You will have various types of packaging with pre-sliced serrano and Iberico Hams.
For home (retail): usually will be in small 80g, 100g, or 250g. Restaurants will be packs of 250g, 500g and 1 kg.
In vacuum: You need to be aware, then if you leave the pack out of the fridge, and is not a plastic separator between slices the ham fat will melt and difficult to separate the slices.
Modified atmosphere packed: Even if the flavour is not that good (personal opinion), Is the most comfortable packaging, as the slices do not suffer the vacuum and will be easier to separate.
I will recommend this pack for restaurants, please contact us if you want to now our range.
Serrano and Iberico ham hand-cut by knife
This is my favourite with a distance, cutting Serrano ham and Iberico ham by hand is an art. The process of cutting Iberico ham by hand with a knife requires technique, time and dedication.
All this mix with thin slices, the right size and the texture, make this a unique worldwide product.
Recommendation: visit this article about how to carve a serrano ham and Iberico ham y hand. (we are creating this article with videos, so please give us some time).
To eat surrounded with people, and a great glass of Rioja or other good wine
Serrano ham and Iberico ham Blocks
This is used to slice, mainly sold to a restaurant, as is a bit better and cheaper than buy pre-sliced, and takes care of the environment by reducing plastic usage.
Typical to use on dishes like serrano ham with melon, monkfish wrapped with Iberico ham, and many other recipes
Diced Serrano ham and Iberico Ham
This product can be bought in small packs of 50g for retails, or even 250g and 500g for trade, or whatever the client needs.
I will recommend, to buy a whole ham and the remainings and the dried parts of the ham, you can cut into small dices. you will safe some money. Me particulary, i like to cut small pieces from 3 to 4 square mm
Typical to eat with omelettes, scrambled eggs, salads, toast, pintxos and a lot of other dishes than you want to have a different touch.
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