{"id":2191,"date":"2024-02-23T00:01:00","date_gmt":"2024-02-22T23:01:00","guid":{"rendered":"https:\/\/www.blog.ibericomio.es\/chapter-1-types-of-cured-ham-differences-and-characteristics\/"},"modified":"2024-09-30T11:53:18","modified_gmt":"2024-09-30T09:53:18","slug":"chapter-1-types-of-cured-ham-differences-and-characteristics","status":"publish","type":"post","link":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/","title":{"rendered":"Chapter 1- Types of cured ham.\nDifferences and characteristics."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Follow us and discover how many types of cured ham there are.\nIn <em>Ibericomio<\/em> we are not only crazy about Iberian ham, we like to investigate and learn about everything that is cured ham &#8230;. <\/p>\n\n<p class=\"wp-block-paragraph\">So we have been reading a lot, researching and the result is a series of 6 chapters in which we will present you everything we know about cured hams from Spain and Europe.<\/p>\n\n<p class=\"wp-block-paragraph\">We are sure that we have left out some curious and interesting information \ud83e\uddd0.\nOur aspiration is to give you some hints about cured hams, their denominations, varieties, curiosities.\nWe hope you like it.  <\/p>\n\n<p class=\"wp-block-paragraph\">Let&#8217;s go to the first chapter.<\/p>\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_many_types_of_ham_are_there\"><\/span><strong><strong>How many types of ham are there?<\/strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Enlaces al contenido<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#How_many_types_of_ham_are_there\" >How many types of ham are there?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#What_is_a_Serrano_ham\" >What is a Serrano ham?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#How_many_types_of_Iberian_Ham_are_there\" >How many types of Iberian Ham are there?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#Is_there_any_classification_of_Iberian_hams_according_to_their_quality\" >Is there any classification of Iberian hams according to their quality?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#What_are_the_differences_between_a_Bodega_ham_and_a_Reserva_ham\" >What are the differences between a Bodega ham and a Reserva ham?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#Tips_from_ibericomio_experts_to_enjoy_any_type_of_Serrano_ham\" >Tips from ibericomio experts to enjoy any type of Serrano ham<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#What_are_the_protected_ham_products_in_Spain\" >What are the protected ham products in Spain?<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\">The answer to this question is quite difficult. <strong>There are many cured hams<\/strong> and in different forms.\nIn Europe alone, you will find more than 20 different varieties of cured ham under the different quality regimes established by the European Union.\nThese regimes are: TSG (Traditional Speciality Guaranteed), PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin).  <\/p>\n\n<p class=\"wp-block-paragraph\">Throughout the series we are starting today, we will talk about all the hams we know.\nSurely there is some variety or denomination of cured ham that we have missed.\nIf you know it, please send us an e-mail to <a class=\"\" href=\"mailto:locos@ibericomio.es\">locos@ibericomio.es<\/a> so that we can add it to this article.  <\/p>\n\n<p class=\"wp-block-paragraph\">Perhaps <strong>the best known in Spain are Jam\u00f3n Serrano and Jam\u00f3n Ib\u00e9rico<\/strong>.\nHowever, <strong>there are many other types of cured ham throughout Europe<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">In this first chapter of the series, we will talk about the best known ham for all of us; Serrano ham.\nWe will also explain the differences between a cured ham, a cellar ham and a Reserva ham. <\/p>\n\n<p class=\"wp-block-paragraph\">Cured white ham in Spain and Serrano ham.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_a_Serrano_ham\"><\/span><strong>What is a Serrano ham?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Probably, you who read this article and we who wrote it, have incorrectly referred to <strong>any ham cured in Spain that is not Iberian ham<\/strong> as <strong>Serrano ham<\/strong> on more than one occasion.<\/p>\n\n<p class=\"wp-block-paragraph\">Until the early 1960s, the &#8220;white layer&#8221; pig was little introduced in Spain.  <\/p>\n\n<p class=\"wp-block-paragraph\">Their legs begin to cure at that time and <strong>to differentiate them from traditional Iberian hams, they began to be called Serrano ham.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">The Serrano ham TSG was entered in the Register of Traditional Specialties Guaranteed on December 3, 2008.\nSince that date, only ham that meets the following conditions can be called Serrano ham. <\/p>\n\n<p class=\"wp-block-paragraph\">Fresh &#8220;in-blood&#8221; ham with leg must weigh a minimum of 9.5 kgs and the entire production process must take a minimum of 210 days &#8211; 7 months &#8211; from the time it is salted.\nThe process includes the same phases as the curing of Iberian ham.\nSalting, post-salting, curing and refining.    <\/p>\n\n<p class=\"wp-block-paragraph\">A Serrano ham must reach a minimum loss of 33%.\nSo if the minimum weight of a Serrano ham in blood is 9.5 kgs, a cured Serrano ham would have a minimum of 6.25 kgs.<br\/>Serrano ham can never be subjected to smoking processes or covered with paprika or other spices.   <\/p>\n\n<p class=\"wp-block-paragraph\">As a curiosity, the cut of the skin on Serrano ham can be round or V-shaped. In the case of a round cut, the skin will cover more of the surface of the ham.<\/p>\n\n<p class=\"wp-block-paragraph\">It is common for the round cut to be used more with Serrano hams destined for the hotel and catering industry for use in the kitchen and with the least possible curing.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_many_types_of_Iberian_Ham_are_there\"><\/span><strong>How many types of Iberian Ham are there?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The answer to this question could be a bit Galician-style: Types of Iberian ham, depending on what? If we attend to R.D. 4\/2014, we would talk about 4 types of Iberian hams according to the seals of the standard:  <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Cebo Ib\u00e9rico Ham (<\/strong> either 50%, 75% or 100% Iberian breed) with white seal<\/li>\n\n\n\n<li><strong>Iberian Cebo Campo Ham<\/strong> (either 50%, 75% or 100% Iberian breed) accompanied by green seal.<\/li>\n\n\n\n<li><strong>Iberian Acorn-fed Ham (<\/strong> either 50% or 75% Iberian breed) identified with a red seal.<\/li>\n\n\n\n<li><strong>100% Iberian acorn-fed acorn-fed ham <\/strong>distinguished by its black seal.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">We could also speak of Iberian ham by denomination of origin.\nThere are 4 protected designations of origin for Iberian ham: <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Dehesa de Extremadura PDO Iberian Ham<\/strong> <\/li>\n\n\n\n<li><strong>Iberian Ham DOP Guijuelo<\/strong> <\/li>\n\n\n\n<li><strong>Jabugo <strong>PDO Iberian <\/strong>Ham  <\/strong><\/li>\n\n\n\n<li><strong>Los Pesdroches PDO Acorn-fed Acorn-fed Ham<\/strong><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">We could also talk about Iberian ham in whole piece, boneless, sliced.\nAnother option, for example, would be by weight range of Iberian ham.   <\/p>\n\n<p class=\"wp-block-paragraph\">As you can see, there is as much room for as much as we want to segment.\nPerhaps we should ask ourselves the following questions: <\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_there_any_classification_of_Iberian_hams_according_to_their_quality\"><\/span>  Is there any classification of Iberian hams according to their quality?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">There is no need to think about it.\nThe answer is very easy; Yes, there is a classification of Iberian hams according to their quality. <\/p>\n\n<p class=\"wp-block-paragraph\">This classification is provided, as always for Iberian ham, by the Iberian Ham Standard, i.e. RD 4\/2014.\nThis Royal Decree establishes the 4 commercial designations of Iberian ham that go from lower quality (white seal) to higher quality (black seal). <\/p>\n\n<p class=\"wp-block-paragraph\">We would like to qualify the term &#8220;quality&#8221;.\nThere are Iberian hams of exceptional quality in each of the four permitted commercial designations.\nHowever, we all understand that the highest quality will be in a 100% Iberian acorn-fed ham, the authentic pata negra because it comes from animals raised in the wild, fattened in La Montanera and of absolute Iberian racial purity.\nHowever, and we have seen it on more than one occasion, there are people who do not like a pata negra ham because of its acorn flavor or its lack of infiltrated fat.\nThere are different tastes and colors.    <\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_are_the_differences_between_a_Bodega_ham_and_a_Reserva_ham\"><\/span><strong>What are the differences between a Bodega ham and a Reserva ham?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">In Spain, today, approximately 90% of the production is of white layer hams, which would include those with the <strong>Jam\u00f3n Serrano TSG<\/strong> and many other cured hams.<\/p>\n\n<p class=\"wp-block-paragraph\">In supermarkets you will find different denominations for cured ham.\nWe are talking about cured ham, bodega ham, reserva ham and gran reserva ham. <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Cured Ham<\/strong>.\nHam cured for a minimum of 7 months. <\/li>\n\n\n\n<li><strong>Bodega Ham<\/strong>.\nThis ham has already reached nine months of curing. <\/li>\n\n\n\n<li><strong>Reserve Ham<\/strong>.\nTo obtain this qualification, 12 months of curing are required. <\/li>\n\n\n\n<li><strong>Gran Reserva Ham<\/strong>.\nWe are talking about hams that have been cured for a minimum of 15 months. <\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">The four appellations apply to all cured hams that are not Ib\u00e9rico.\nA Serrano ham can also carry these other &#8220;surnames&#8221; that we have just seen.\nBut <strong>not all reserve or cellar hams can be called Serrano hams<\/strong>.  <\/p>\n\n<p class=\"wp-block-paragraph\">If you are thinking of buying a Serrano ham, remember that only those hams that have the identifying seal of the <strong><a href=\"https:\/\/www.mapa.gob.es\/es\/alimentacion\/temas\/calidad-diferenciada\/etg\/JamonSerrano.aspx\">ETG of Serrano ham<\/a><\/strong> are authentic Serrano hams.<\/p>\n\n<p class=\"wp-block-paragraph\">Another thing is if you want to buy a cured bodega ham or a gran reserva ham.\nIf you are looking for a good gran reserva ham, we recommend this<a href=\"https:\/\/www.ibericomio.es\/jamon-de-extremadura\/jamon-gran-reserva-morato-extremadura.html\" target=\"_blank\" rel=\"noreferrer noopener\"> gran reserva ham from Extremadura <\/a>.   <\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips_from_ibericomio_experts_to_enjoy_any_type_of_Serrano_ham\"><\/span>Tips from ibericomio experts to enjoy any type of Serrano ham<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">To enjoy any Serrano ham, we would give basic advice, but we do not dare.<\/p>\n\n<p class=\"wp-block-paragraph\">The main thing is to eat it calmly and enjoy the ham.\nOnce we are already in this predisposition, the most important thing is that the ham is tempered.\nHam, like many other products (cheese, fruit), loses all its flavor if it is too cold.    <\/p>\n\n<p class=\"wp-block-paragraph\">To taste it well in the mouth, it is good to raise it to the top of the palate and keep it there, so that it brings you all the flavor and the fat is well liquefied.<\/p>\n\n<p class=\"wp-block-paragraph\">Accompany it with friends, with the people you love.\nEnjoying it in good company, with a good conversation is always a plus. <\/p>\n\n<p class=\"wp-block-paragraph\">Now that we know a little more about the different types of cured ham, the difference between a cured ham and a serrano ham, and how to enjoy it, the following questions arise.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_are_the_protected_ham_products_in_Spain\"><\/span><strong>What are the protected ham products in Spain?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">We have already talked about the Serrano ham TSG, we would like to move on to the next step, the PGI of Ser\u00f3n Ham and Trev\u00e9lez Ham and the PDOs of Iberian ham and Teruel Ham.\nDo you want to know how many types of cured ham there are?\nFollow our series.\nIn the next chapter you will discover the PGI&#8217;s of ham in Spain.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>How much do you know about cured ham?<br \/>\nSurely you have heard of many types of cured ham; Serrano ham, Iberian ham, Parma ham.<br \/>\nThroughout the series we are starting today, we want to share with you everything we know and have learned about cured ham.  <\/p>\n","protected":false},"author":1,"featured_media":1774,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[96],"tags":[108,109,107,110],"class_list":["post-2191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian","tag-cured-ham","tag-serrano-ham","tag-types-of-cured-ham","tag-what-is-a-serrano-ham"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How many types of cured ham are there?<\/title>\n<meta name=\"description\" content=\"With this series, discover how many types of cured ham there are. We will talk about Serrano ham, Iberian ham, European hams and many more.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How many types of cured ham are there?\" \/>\n<meta property=\"og:description\" content=\"With this series, discover how many types of cured ham there are. We will talk about Serrano ham, Iberian ham, European hams and many more.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/\" \/>\n<meta property=\"og:site_name\" content=\"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ibericomio\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-02-22T23:01:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-30T09:53:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1535\" \/>\n\t<meta property=\"og:image:height\" content=\"1063\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ibericomio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ibericomio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/\"},\"author\":{\"name\":\"Ibericomio\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/person\/26e6360b36290fdfe1c61f6ef2e7a354\"},\"headline\":\"Chapter 1- Types of cured ham. Differences and characteristics.\",\"datePublished\":\"2024-02-22T23:01:00+00:00\",\"dateModified\":\"2024-09-30T09:53:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/\"},\"wordCount\":1377,\"publisher\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg\",\"keywords\":[\"cured ham\",\"serrano ham\",\"types of cured ham\",\"what is a serrano ham?\"],\"articleSection\":[\"Iberian\"],\"inLanguage\":\"en-US\"},{\"@type\":[\"WebPage\",\"ItemPage\"],\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/\",\"url\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/\",\"name\":\"How many types of cured ham are there?\",\"isPartOf\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg\",\"datePublished\":\"2024-02-22T23:01:00+00:00\",\"dateModified\":\"2024-09-30T09:53:18+00:00\",\"description\":\"With this series, discover how many types of cured ham there are. We will talk about Serrano ham, Iberian ham, European hams and many more.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage\",\"url\":\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg\",\"contentUrl\":\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg\",\"width\":1535,\"height\":1063,\"caption\":\"xr:d:DAF9NpFugNc:37,j:5209962571869021682,t:24040311\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#website\",\"url\":\"https:\/\/www.ibericomio.es\/blog\/en\/\",\"name\":\"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico\",\"description\":\"Consejos para comprar jam\u00f3n ib\u00e9rico\",\"publisher\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ibericomio.es\/blog\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#organization\",\"name\":\"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico\",\"url\":\"https:\/\/www.ibericomio.es\/blog\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2023\/10\/logo_ibericomio.webp\",\"contentUrl\":\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2023\/10\/logo_ibericomio.webp\",\"width\":997,\"height\":851,\"caption\":\"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico\"},\"image\":{\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/ibericomio\/\",\"https:\/\/www.instagram.com\/ibericomio\/?hl=es\",\"https:\/\/www.youtube.com\/channel\/UCfLYTf3HovuW6mS93m0tV_w\/videos\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/person\/26e6360b36290fdfe1c61f6ef2e7a354\",\"name\":\"Ibericomio\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/a367be6bf512b6814d5c12cc39c8d537344cfdc46090f8cc8d868b0fb37aa815?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/a367be6bf512b6814d5c12cc39c8d537344cfdc46090f8cc8d868b0fb37aa815?s=96&d=mm&r=g\",\"caption\":\"Ibericomio\"},\"sameAs\":[\"https:\/\/ibericomio.es\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How many types of cured ham are there?","description":"With this series, discover how many types of cured ham there are. We will talk about Serrano ham, Iberian ham, European hams and many more.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/","og_locale":"en_US","og_type":"article","og_title":"How many types of cured ham are there?","og_description":"With this series, discover how many types of cured ham there are. We will talk about Serrano ham, Iberian ham, European hams and many more.","og_url":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/","og_site_name":"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico","article_publisher":"https:\/\/www.facebook.com\/ibericomio\/","article_published_time":"2024-02-22T23:01:00+00:00","article_modified_time":"2024-09-30T09:53:18+00:00","og_image":[{"width":1535,"height":1063,"url":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg","type":"image\/jpeg"}],"author":"Ibericomio","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Ibericomio","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#article","isPartOf":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/"},"author":{"name":"Ibericomio","@id":"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/person\/26e6360b36290fdfe1c61f6ef2e7a354"},"headline":"Chapter 1- Types of cured ham. Differences and characteristics.","datePublished":"2024-02-22T23:01:00+00:00","dateModified":"2024-09-30T09:53:18+00:00","mainEntityOfPage":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/"},"wordCount":1377,"publisher":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/#organization"},"image":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg","keywords":["cured ham","serrano ham","types of cured ham","what is a serrano ham?"],"articleSection":["Iberian"],"inLanguage":"en-US"},{"@type":["WebPage","ItemPage"],"@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/","url":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/","name":"How many types of cured ham are there?","isPartOf":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage"},"image":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg","datePublished":"2024-02-22T23:01:00+00:00","dateModified":"2024-09-30T09:53:18+00:00","description":"With this series, discover how many types of cured ham there are. We will talk about Serrano ham, Iberian ham, European hams and many more.","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-1-types-of-cured-ham-differences-and-characteristics\/#primaryimage","url":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg","contentUrl":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2024\/02\/Fotos-Jamon-serrano.jpg","width":1535,"height":1063,"caption":"xr:d:DAF9NpFugNc:37,j:5209962571869021682,t:24040311"},{"@type":"WebSite","@id":"https:\/\/www.ibericomio.es\/blog\/en\/#website","url":"https:\/\/www.ibericomio.es\/blog\/en\/","name":"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico","description":"Consejos para comprar jam\u00f3n ib\u00e9rico","publisher":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ibericomio.es\/blog\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.ibericomio.es\/blog\/en\/#organization","name":"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico","url":"https:\/\/www.ibericomio.es\/blog\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2023\/10\/logo_ibericomio.webp","contentUrl":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2023\/10\/logo_ibericomio.webp","width":997,"height":851,"caption":"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico"},"image":{"@id":"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/ibericomio\/","https:\/\/www.instagram.com\/ibericomio\/?hl=es","https:\/\/www.youtube.com\/channel\/UCfLYTf3HovuW6mS93m0tV_w\/videos"]},{"@type":"Person","@id":"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/person\/26e6360b36290fdfe1c61f6ef2e7a354","name":"Ibericomio","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ibericomio.es\/blog\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a367be6bf512b6814d5c12cc39c8d537344cfdc46090f8cc8d868b0fb37aa815?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a367be6bf512b6814d5c12cc39c8d537344cfdc46090f8cc8d868b0fb37aa815?s=96&d=mm&r=g","caption":"Ibericomio"},"sameAs":["https:\/\/ibericomio.es"]}]}},"_links":{"self":[{"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/posts\/2191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/comments?post=2191"}],"version-history":[{"count":1,"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/posts\/2191\/revisions"}],"predecessor-version":[{"id":2198,"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/posts\/2191\/revisions\/2198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/media\/1774"}],"wp:attachment":[{"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/media?parent=2191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/categories?post=2191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibericomio.es\/blog\/en\/wp-json\/wp\/v2\/tags?post=2191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}