Cook some green asparagus, wrap it in prosciutto and dip it with the cheese you prefer. As far as cooking is concerned, we can say that the Italians use their prosciutto more than we use our ham, whether in pastas, pizzas or the famous bruschettas. On the other hand, Iberian ham and Serrano ham are eaten raw or, at most, together with some Sevillian breadsticks or a delicious toasted bread. In general, Spanish ham is more intense and prosciutto is lighter, but very tasty at the same time. Currently, there are 10 appellations of origin of prosciutto –all Italian–, however, two of them stand out in the world: Prosciutto di Parma. Iberian ham comes from pigs of an endemic breed of southwestern Europe and is distinguished from the rest by its type of diet. August is National Sandwich month! Although there are many ways of doing it. In the case of Prosciutto di Parma, for example, production is traced. When cut, the slice should not look shiny but moist. And what’s the difference anyway? To make it, producers take the raw meat and cover it with salt for over three weeks to cure it. It may look as a subtle difference but it’s not. Although the Spanish palates are well accustomed to the ham of our land, at international level, the prosciutto is constantly confused with the Serrano ham and even the Iberian. A term that corresponds to hams with 15 months, or more, of curing. This ham is better (and a lot more expensive) than the ham coming from other pigs because they grow wild and not on farms. The pigs spent their last three months of free life in the field where they feed on acorns in the Montanera period, and sometimes they double their weight in this period. So, in order to help you understand a little bit more about these wonderful meats and why we choose one or another,  I’ll explain what the main differences between these two kinds of ham are. Its name comes from the place where it is cured, as it is regularly done in highlands with cold climates to promote the curing of the meat; There are currently three names for this product: Bodega. Your email address will not be published. Surryano ham will try to fool you. You can decorate the plate with some salad and add basil sauce on it. This Virgina-made, dry-cured and hickory-smoked ham has become one of our favorite things on earth, and is produced by the Edwards family (also responsible for excellent sausages and more) in Surrey, Virginia. It had already been out for awhile. A ham whose flavor is softer and sweeter compared to the rest of the denominations; in addition to having meat of more intense and darker color. Both Italy and Spain are absolute gastronomic treats for foodies. Read my, Berlin’s favorite food: Currywurst vs. Döner. (715) Compare Product. You only need to fry the shrimp, let it cool down and then wrap it in a slice prosciutto or serrano ham. It sounds like serrano ham, looks like prosciutto and its cousins from other countries, but has a taste that is distinctly American . Now, I have to travel to Italy and try their prosciutto. Prosciutto Prosciutto is a dried ham is usually sliced thin and served raw. Prosciutto has become an increasingly popular style of meat. D'Artagnan 18-month Aged Boneless Spanish Serrano Ham, 9.5 lbs. There is nothing I like better while traveling than a picnic from ingredients I have found at local “farmers” markets or small shops. These are perfect if you want to impress someone who may visit you and don’t have much time to cook! But most importantly, prosciutto is not made from black iberian pork. However, as I’m guessing you’d rather cook with the ham than raise pigs, I’ve got 3 easy prosciutto (or Iberico ham) recipes you can prepare in 5 minutes. Regarding its characteristics, Iberian ham has a stronger tone and an intense aroma, as well as its flavor, so it is easy to perceive the differences between Serrano ham, Iberian ham, and prosciutto.

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