The basics
Serrano ham vs Ibérico ham: what is the difference?
Serrano or Ibérico? How the two Spanish hams differ in breed, feeding, curing time, flavour and price, with a handy comparison table.
By Ibéricos Anjoreta · Updated on
Serrano and Ibérico are both Spanish dry-cured hams, but they come from different pigs, are fed differently and cure for different lengths of time. You can taste it, and you can see it in the price.
At a glance
| Serrano ham | Ibérico ham | |
|---|---|---|
| Breed | White breeds (such as Duroc, Landrace, Large White) | Iberian pig: 100%, 75% or 50% Iberian |
| Feeding | Farm feed | From grain (cebo) to acorns in the dehesa (bellota) |
| Curing | Months to just over a year | At least 600 to 730 days for a whole ham |
| Fat | Mostly an outer layer | Fat running through the meat (marbling) |
| Flavour | Saltier, firmer | Softer, sweeter, nutty |
| Label | No colour code | Black, red, green or white label |
It starts with the pig
Serrano ham comes from white pigs, the breeds found across Europe. “Serrano” refers to the mountains (sierra) where hams were traditionally dried in the cold, dry air. Jamón Serrano is protected in the EU as a Traditional Speciality Guaranteed: the name describes how it is made, not where.
Ibérico ham comes from the Iberian pig, an ancient breed from south-west Spain and Portugal. These pigs are dark, lean and often have a black hoof. More importantly, they store fat inside the muscle. That gives the ham its fine white veins and makes it almost melt on your tongue.
An Ibérico ham does not have to come from a purebred animal. The label states the percentage of Iberian breed: 100%, 75% or 50%, usually crossed with Duroc.
Feeding and labels
For Ibérico ham, feeding defines the quality. The Spanish quality standard for ibérico has three types, each with its own label colour:
- Bellota (black or red label): in their final months the pigs roam the dehesa, eating acorns and grass.
- Cebo de campo (green label): raised outdoors on grains and legumes, plus whatever the field offers.
- Cebo (white label): raised on the farm on grains and legumes.
Read more in our guide to the four label colours.
Curing
A serrano ham usually cures for seven months to just over a year; a gran reserva has cured for at least 15 months. For Ibérico, the Spanish quality standard requires at least 600 days, or 730 days for hams of 7 kg or more. In practice a good bellota often cures for three years or longer.
Flavour
Taste them side by side and you notice it straight away. Serrano is saltier, a little drier and firmer. Ibérico is softer and sweeter, with a long, nutty finish. The more acorns the pig ate, the stronger that gets.
Which one should you choose?
- For drinks with a big group: a good serrano or an Ibérico de cebo.
- For a special evening or as a gift: cebo de campo or bellota.
- Not sure? Our tasting box puts bellota and cebo de campo side by side.
See all our Ibérico ham.
Frequently asked questions
Is Ibérico ham the same as serrano ham?
No. Serrano ham comes from white pig breeds, Ibérico ham from the Iberian pig. Ibérico cures longer, is more marbled and has a softer, nutty flavour.
Why is Ibérico ham so much more expensive?
The Iberian pig grows more slowly, has smaller litters, often lives outdoors and the ham cures much longer: at least 600 to 730 days. Bellota adds a season in the dehesa with plenty of space per animal.
Which ham is best for drinks with friends?
For a large group a good serrano or an Ibérico de cebo works well. To impress, choose cebo de campo or bellota and serve it at room temperature.