Differences between Prosciutto and Iberian Ham

Prosciutto and Iberian ham are two highly appreciated types of cured ham, but they come from different culinary traditions and have different characteristics:

Origin

• Prosciutto : This is typical of Italy. "Prosciutto cruda" is the term used for uncooked cured ham, and "prosciutto cotto" for cooked ham.
• Iberian ham : It comes from Spain, specifically from Iberian pigs. The quality of Iberian ham can vary depending on the pigs' diet and curing time, with "Iberian acorn-fed ham" (from pigs fed exclusively on acorns) being the most highly valued.

Elaboration

• Prosciutto : This is made primarily from the hind legs of the pig, which are salted and air-cured for a period ranging from several months to several years. No smoke is used in the curing process.
• Iberian ham : It is also made from the hind legs of the pig, but the curing process is longer, and can extend up to 4 years. The diet of the pigs and the curing process give the Iberian ham a unique flavour and texture.

Flavor and Texture

• Prosciutto : It has a delicate, slightly salty flavour, with a soft, moist texture. Prosciutto di Parma and Prosciutto di San Daniele are two of the most famous varieties, each with protected geographical indications that ensure their origin and quality.
• Iberian ham : It is characterized by its rich and complex flavor, with nutty notes thanks to the pigs' diet of acorns. Its texture is firmer than that of prosciutto, and the fat melts in the mouth, providing a highly appreciated taste experience.

Consumption

• Prosciutto : Usually consumed in thin slices, often accompanied by melon or figs, or used in recipes to wrap vegetables or meats.
• Iberian ham : It is also served in thin slices, enjoyed on its own or as part of tapas, where its flavour can be fully appreciated without interference from other ingredients.

Although both are high-quality cured hams, prosciutto and Iberian ham offer distinct culinary experiences and are representative of their respective food cultures.