Iberian Ham vs Prosciutto di Parma: differences between the 2 sausages

There are products and ingredients that appear identical to the inattentive or inexperienced eye, but whose difference cannot go unnoticed by an expert or gourmet. Take Parma Ham and Iberian Bellota Ham, for example: they are both hams, but they are completely different. Both belong to the category of quality sausages, both are eaten in slices and both come from pork legs.

 

How are they different then?

 

On display

 

Crudo di Parma has a rounded shape, the thigh weighs 7 to 10 kilos without the hoof. The slice is red with white fat only on the outer edge. The thick crust. The slice, once cut, should not be shiny, but rather moist. A small portion of white fat should protrude in the center (where the femoral vein passes).

Iberian acorn-fed ham is smaller, with an average weight of 5.5 to 6.5 kilos. It has infiltrations of fat and a coral color, the slice is a small rectangular strip when cut. The thigh is elongated, with the characteristic "V" cut and with the ankle thinner than that of the white pig (from which Serrano Ham comes). The hoof is black, the bark is shiny and gelatinous.

 

Production area

 

For Italian ham it is the area of the province of Parma located to the south from the Via Emilia, at least 5 km from it, below 900 meters above sea level. However, the bulk of production is concentrated around the town of Langhirano, whose economy revolves precisely around the associated salami factories. Pigs, on the other hand, can come from Italian farms located in Piedmont, Lombardy, Veneto, Emilia-Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo and Molise.

Iberian ham comes from the regions of Salamanca, Extremadura and Andalusia ;to. To the north, in Salamanca, is the city of Guijuelo, birthplace of Joselito, undoubtedly the most famous in the world. To the east is the province of Huelva and specifically the city of Jabugo, where the Valle de Los Pedroches denomination is produced, perhaps less known but of extraordinary quality.

 

Maturation

 

Parma ham is matured for a minimum of 12 months . The Iberian has a maturation of 24 to 36 months.

 

Pigs farming

 

For Parma Ham, the specification provides for 100% natural and Italian meat. Only pigs of the traditional Large White and Landrace breeds are selected, with a minimum age of 9 months and an average weight of 160 kg. Pigs are raised in certain regions of north-central Italy. The Italian pigs that become Parma ham are fed genuine foods such as corn, barley and whey derived from the production of Parmigiano Reggiano.

Pure Iberian must be 100% obtained from free-range black pigs and fed with oak acorns. Authentic Iberian ham comes from pigs that eat acorns, grass and wild aromatic plants.

 

The brand

 

Parma Ham is recognizable by the famous Ducal Crown; The black seal certifies the best of the Iberians and is certified. reserved for the best hams.

 

The cut

 

Both are eaten sliced, but Parma Ham is cut very thin with a slicer. Iberian ham is cut by hand and the cutter must have a certain skill.

 

The ingredients

 

Only salt is used in the preparation of Parma ham and chemicals, preservatives or other additives are prohibited, and smoking or freezing is not allowed. Gourmets say that the fundamental and inimitable "ingredient" is the dry and delicate air of the Parma hills.

In Iberian, some preservatives are also allowed, but not all producers use the same ones.

 

Nutritional differences

 

Iberian ham is a salted and preserved meat and therefore the Iberian ham has a high energy content of more than 300 kcal per 100 g of weight. The high caloric intake is due to its composition, made up mainly of lipids (>20g/100g) and proteins. Even Parma ham is certainly not low in calories, but with its 268 kcal per 100 g of weight, it is certainly less fatty than its Spanish equivalent, so, in a diet that includes a ré ;low calorie diet, Italian variety of raw ham is preferable, compared to Spanish.

 

In the price

 

24-month-old Parma costs around 50 euros per kilo.< /p>

The Iberian variety starts at 50 euros per kilo and goes up to 200 for special ones.

 

Differences in the palate

 

For Parma Ham, the first sensation on the palate is Sweetness. The thigh should have a good crown of fat and above all a certain amount of internal veins, these are above all those that give flavor to the slice. In the absence of the proper percentage of fat, the ideal balance that makes the difference in the finished product is lost. A salty ham is always poor, especially in the case of Parma Dop. The aroma should be of seasoned meat and red fruits, and once on the palate it should not mix but melt. It's all about texture: quality ham has a velvety and soft texture, it is not soft and it does not roll on the palate. It liquefies.

Crudo di Parma is perfect with melon and inside a sandwich; to try with fresh cheeses, such as mozzarella and burrata, or simply with breadsticks. We must also remember that Parma ham is the fundamental ingredient in the tortellini filling.

In Iberian Ham, the flavor depends on the diet base of oak acorns and the movement of the animal in nature. The texture is tender and creamy, with aromas of wild herbs, mushrooms and truffles. The intensity of the flavor increases with aging. The meat of the Iberian ham is intense red, characterized by a strong smell of wild herbs. Its fat is particularly tasty and intense, especially when melted at a temperature of 32-33°, so it should not be consumed cold.

Iberian ham is eaten alone and has no other uses, the Fair weight on a cutting board is about 50/60 g per person.

 

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