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Risotto vs paella – what exactly is the difference? Well, you won’t be surprised to hear there is not one difference between risotto and paella rice, there are numerous fascinating ways in which they differ. In this guide, we’ll look at many things including paella rice vs risotto rice, paella origin, the different varieties of paella rice and give you some delicious paella recipes, from Basco founder Javier, for free.

Is paella rice the same as risotto rice?

In a word… no. Both are indeed varieties of rice, however, they are quite different. Let’s first look at what each type of rice, their history and where they come from so we can see how risotto vs paella stand.

What rice is paella rice?

Paella rice is Spanish and paella origin is quite interesting. Paella is a rice dish that originates from the Valancia region and is one of the community’s identifying symbols. Folklore says that the word paella came from the Spanish “para ella” which means “for her” in Spanish after a lady first prepared the dish for her lover. How romantic. However, the fact is that it was first grown by the Moors in the Albufera wetlands in the eighth century.

Paella rice is a short-grain rice that absorbs liquid very well, but stays quite firm and doesn’t split during cooking. Paella rice is less starchy than risotto rice. Saffron added during cooking is traditionally what gives paella its golden colour.

What rice is risotto rice?

Risotto rice is Italian, not Spanish. It’s origins are believed to be in the northern regions of Italy including Lombardy, Piedmont and Veneto. Traditionally, it was a simple and humble dish of rice sautéed in butter, sausages, bone marrow and onions with a broth featuring saffron. “Risotto” comes from the Italian word “riso,” meaning rice and “otto” indicates it as a little rice. “Risott” also means rice dish.

Risotto rice has a short to medium grain size with a rounded shape. Risotto rice absorb liquids well and releases starch to create the creamy texture of risotto.

Paella rice vs Risotto rice varieties

There are numerous different types of paella and risotto rice and each has its own particular characteristics and uses. We’ll start with paella rice.

Varieties of Paella rice

• Senia rice – short grain rice, similar to Bomba, which absorbs the average amount of liquid to give a creamy texture.
• Bomba rice – aka Valencia rice, is a short, almost round, grained rice which absorbs over three times its volum of water. Loved by Spanish cooks, it absorbs more flavour without sticking.
• Albufera rice – is a mix between Senia and Bomba varieties which absorbs great flavour whilst being resistant to overcooking.
• Calasparra rice – this short-grained rice is grown around the town of Calasparra in Murcia. It absorbs 2.5 to 3 times its weight in liquid yet keeps a firm texture after cooking.
• Bahia rice – a short-grained, quick-cooking rice that absorbs liquid well and doesn’t become sticky – perfect for paella.
• Marisma rice – a premium short-grain rice that absorbs flavours well and has a firm, creamy texture when cooked.

Varieties of Risotto rice

• Arborio rice – a really popular short-grain rice that absorbs large amounts of liquid and vreates a relatively creamy risotto with a hearty texture.
• Carnaroli rice – a larger grain rice with nice plump grains that yields a lovely creamy risotto with a little bite.
• Vialone Nano rice – a short and thick grain rice usually used for more liquid risottos with seafood.
• Baldo rice – a medium-to-long grain rice from either Italy or Turkey that is slightly translucent, absorbs flavours well and creates a creamy yet firm risotto.
• Roma rice – rice with large rounded grains and a high starch content that produces soft and very creamy risotto.
• Maratelli rice – a semifino rice native to Vercelli, Italy. Similar to Bomba rice, but less expensive, it has resistance to overcooking.

Interestingly, risotto rice varieties are categorised by their length and range from the shortest “comune” to the longest “superfino”.

Can I use paella rice for risotto?

Apart from the size of the grains, the one thing that distinguishes paella rice from risotto rice is the starch content. The higher the starch content, the creamier your dish will be. Therefore, as risotto rice has a higher starch content than paella rice, and paella is a much drier dish than risotto, we strongly advise that you stick to paella rice for paella recipes.

The difference between risotto and paella cooking

There are actually multiple differences between paella and risotto. The pan you use to cook them, the heat source, boiling and frying, the ingredients – so let’s take a look at the main ways in which they differ.

Pans – when cooking paella you use a special paella pan which is wide, shallow and made of polished or coated steel with two side handles. Risotto is made in a standard pan.

Cooking – paella is traditionally cooked over a fire, whereas risotto is cooked on a stove.

Stock – when cooking paella, you add the rice to boiling stock, but with risotto, you fry the rice first before gradually adding the stock.

Stirring – risotto demands regular stirring and paella needs much less.

Sticking – when cooking paella, it creates a crispy, caramelized crust called ‘socarrat’ on the bottom of the paella pan which is the hallmark of a well-made paella. With risotto, it needs constant stirring to avoid sticking.

Ingredients – paella tends to include multiple ingredients, mixing meat with seafoods, however risotto tends to be singular in its flavours and key ingredients.

Paella recipes

Basco founder and Basque chef Javier is happy to share with you several of his absolute favourite paella recipes. From squid to spiced duck, seafood to chorizo, enjoy making these mouthwatering paella recipes at home…

Seafood Paella – fresh tiger prawns, monkfish, squid and mussels; it looks stunning and it is the perfect seafood paella recipe to feed a crowd at a dinner party. Click here for recipe.

Chicken & Chorizo Paella – chicken and chorizo sausage are the two most popular paella ingredients. Combine with paella rice, smoked paprika and Spanish saffron for this classic. Click here for recipe.

Sobrasada & Squid Paella Rice – a perfect balance of land and sea through the mellow sweetness of the squid and the rich and earthy flavours of the sobrasada sausage. Click here for recipe.

Chicken & Prawn Paella – featuring corn-fed chicken thighs, meaty tiger prawns and saffron – a real crowd pleaser. Click here for recipe.

Vegetarian Paella – a wonderfully flavourful freshly made vegetarian paella recipe that’s the ideal mid-week meal. Click here for recipe.

Paella Rice with Rabbit, Chickpeas & Rosemary – wonderful flavour and an incredibly cheap meat that works superbly in paella dishes. Click here for recipe.

Chicken Paella with Sherry Vinegar – this simple chicken paella uses sherry vinegar to bring a touch of acidity that works incredibly well. Click here for recipe.

Paella Rice with Spiced Duck & Wild Mushrooms – featuring duck breasts in Chinese five-spice with an aromatic saffron rice with spring onions and wild mushrooms. Click here for recipe.

Bomba Rice with Clams & Girolles – this recipe takes “arroz blanco”, a typical Spanish dish, and adds sweet clams or cockles along with meaty girolle or chanterelle mushrooms. Click here for recipe.

Black Rice with Crispy Squid & Parsley Aioli – vibrant colours will impress with this earthy flavoured dish of black rice, crunchy fried squid pieces and the herby aioli. Click here for recipe.

Paella Rice with Carabinero Prawns – featuring Carabinero – the most sought after prawns in professional kitchens worldwide – combined with aromatic saffron and smokey Spanish paprika Click here for recipe.

You’ve no doubt have heard of croquettes, but what are croquetas? Are they related in some way? Are they the same thing, but spelt and pronounced differently? This short guide explains their origins and differences, contains interesting facts, explores different popular varieties, reveals how to make them, and more.

Croquetas are not simply delicious tapas, they are something bigger – a symbol of Spanish culture. Traditionally, they epitomise the Spanish trait of being resourceful by transforming left over ingredients into something special in its own right. Pour a glass of wine and savour the story of Spanish croquetas.

Are croquetas Spanish or French?

Croquetas are very much Spanish and croquettes are unmistakably French. Which came first though? Well, it is believed that in the 16^th century, croquettes were first conceived in France, but it was around 200 years later before they became popular when a chef served croquettes to George IV and the Grand Duke of Russia. Spain got a real taste for croquettes in the 19^th century, using local ingredients to create the country’s unique varieties. Today, croquetas are one of the country’s favourite dishes.

Croquetas vs croquettes

Spanish croquetas and French croquettes might look extremely similar, but one bite into them immediately reveals their key difference. Yes, both have a crunchy deep-fried outer of breadcrumbs and similar size and shape, however, that’s where the similarity ends. Traditionally, French croquettes have a potato mash-based filling, sometimes mixed with other ingredients, whereas importantly, Spanish croquetas are typically made with a thick and creamy béchamel sauce mixed with other tasty fillings. French croquettes fillings include potato with ham, cheese, meat or vegetables. Spanish croquetas can be filled with anything from salt cod, squid or crab to cheese, porcini mushrooms, chistorra sausage, chicken or Serrano ham.

What are the best Spanish croquetas?

Many Spanish tapas restaurants and pintxo bars create their own croquetas in-house to their own recipes. However, if you want to buy croquetas to cook at home, one artisan producer stands out – Congelados Orma. Based just outside of San Sebastien, which is widely regarded as the “Food Capital of Spain”, Congelados Orma hand rolls all the croquetas stocked by Basco.

We spoke with Hibai San Sebastian, Commercial Director of Congelados Orma to get the inside story on their history and delicious croquetas.

“The founder of Orma, Iñaki, originally ran a bar in the old town of Donostia-San Sebastian, which was renowned for its authentic artisan croquetas and pinchos. A regular customer was so impressed with the croquetas that he bought them for his regional supermarket chain and had the idea of freezing then selling them in his stores. Then in 1970, the Orma commercial kitchen was born” explains Hibai.

“Our croquetas are made in the traditional artisanal way. The main ingredient for the bechamel sauce is fresh milk from our farmhouses which reminds us so much of the smell of grandmothers’ kitchens. Then we mix it with the best quality, minced, raw natural ingredients, such as cod, ham or mushrooms, without adding any additives or preservatives.”

The filling is coated in egg then rolled in breadcrumbs before being immediately frozen to retain their freshness. Our customers then simply fry them in oil and enjoy their homemade texture and natural flavors. Delicious.

Where are Spanish croquetas eaten?

Croquetas can be found gracing the menus of tapas and pintxos bars throughout Spain and the counters of pintxos bars which are unique to the Basque Country. They can be served hot, often room temperature but rarely cold and are usually enjoyed with a Spanish beer or wine. Locals often enjoy them either on their own, with a garlic mayonnaise, smoked paprika alioli, salsa, nacho cheese or a dipping sauce. There are also restaurants that specialise exclusively in croquetas called “croqueterias”. Here in the UK, they are available in tapas bars, frozen from Spanish food specialists or you can make them yourself.

How to make Spanish croquetas yourself?

With the right recipe and ingredients, it is possible for anyone to create authentic Spanish croquetas. Professional Basque Country chef and Basco owner Javier De La Hormaza has a wealth of delicious Spanish recipes in his arsenal. Two are signature Basque croquetas recipes which he is happy to share:

Croquetas de Bacalao – this traditional croquetas recipe’s filling combines a rich and creamy bechamel with salt cod trimmings. You can find Javier’s recipe here.

Croquetas de Pollo – make delicious croquetas with the leftovers of a roast chicken dinner, in particular, the leg and thigh. Recipe here.

Where to buy Spanish croquetas

Outside of Spain, you are reliant on a reputable importer like Basco. We have an excellent relationship with Hibai and Congelados Orma. Their croquetas are a world away from the frozen potato croquettes you find skulking at the bottom of supermarket freezers. Congelados Orma croquetas are 100% authentic and on the menu at some of the best pintxos bars in San Sebastian, which is precisely why we at Basco stock them.

Javier at Basco selected them personally and loves them because they are made entirely by hand, not with potato, have a thick bechamel made from the local regional milk and are utterly delicious. Each individual croqueta is individually hand rolled and coated in breadcrumbs using the best fillings ingredients. Basco makes it so simple too by delivering them direct to your door to easily cook from frozen in minutes.

Seafood Croquetas:

Salt Cod Croquetas

Squid Croquetas

Txangurro Crab Croquetas

Meat Croquetas:

Serrano Ham Croquetas

Chistorra Sausage Croquetas

Chicken Croquetas

Vegetable & Cheese Croquetas:

Goat’s Cheese Croquetas

Porcini Mushroom Croquetas

“Extremely delicious, everyone loves croquetas from Basco… as good as my grandma’s croquetas.”

 Artisan Porcini Croquetas, Sara Selga-Ferrer

 “I have tried making Croquetas and buying them from other sources, Basco foods are by far the best. Easy to cook and absolutely delicious. Did not get better in Spain’s tapas bars. My vegetarian daughter loves them too. Always have to have some in stock when she comes home.”

 Artisan Cheese Croquetas, Jeanette Durman

“I have now had all of the croquetas from Basco and each time I try a new one I say “this is the best yet”. The fact is they are all superb.”

 Artisan Salt Cod Croquetas, Neil Weir

The Spanish are known worldwide for their culinary prowess and one of their most famous desserts is the famous Burnt Basque Cheesecake. One taste and you will know how utterly fabulous it tastes, but what else do you know about this delicacy? What is Basque Cheesecake? Where does Basque Cheesecake come from? How long can Basque Burnt Cheesecake last? What to serve with Basque Cheesecake? We have the answers to all your “burning” Burnt Basque Cheesecake Questions.

What is Basque Cheesecake?

Burnt Basque Cheesecake is a Spanish dessert made from cream cheese, whipping cream, eggs, caster sugar and plain flour. What makes Burnt Basque Cheesecake unusual is that it is baked so that its outer achieves a toasted, burnished appearance and the inside stays rich and creamy. Some say that this was discovered by accident rather than design – more about that next. What we do know for sure is that it tastes heavenly.

Where does Basque Cheesecake come from?

Unsurprisingly, Burnt Basque Cheesecake originates from the Basque country. In fact, it can be precisely pin-pointed to not just to one city, but to one specific bar. La Viña, in the old quarter of San Sebastián (widely regarded as the best city in the world for food), is a small family bar that is one of the city’s best-loved restaurants. Here, in 1988, self-taught chef and son of one of the owners, Santi Rivera, was experimenting in La Vina’s kitchen and created the original, now famous Burnt Basque Cheesecake. It became the first sweet pintxo in Basque cuisine.

What does Basque Cheesecake taste like?

There are so many superlatives to describe how Burnt Basque Cheesecake tastes. The first thing that strikes you is the texture and how wonderfully soft Burnt Basque Cheesecake is. Taste-wise, it is deliciously creamy and has a slight tang to it. All this is topped off by the burnt outer that delivers a delicious caramelised finish. It is the combination of flavours of the toasted crust and creamy inner that elevates Burnt Basque Cheesecake above all others.

Basque Cheesecake vs normal cheesecake

So, what makes Burnt Basque Cheesecake different from a normal cheesecake? There are three key differences. The first is immediately apparent – the burnt outer. As it is cooked at a higher temperature and intentionally burned, no water bath is required when baking it. The second is obvious when you cut a slice. Unlike normal cheesecakes, Burnt Basque Cheesecake has no crust or base of any kind. Finally, the texture of the interior is gooey and fluffier than traditional cheesecake and the taste is subtly sweeter due to the caramelisation of the outer.

How to make Basque Cheesecake?

After extensive research, Javier De La Hormaza – Basco founder and inspirational professional chef – discovered a particular recipe by a Spanish blogger which is the closest one he could find to the one created by Rivera at La Viña. It is surprisingly simple to make but you have to be diligent and ensure that the outside of the cheesecake is browned well but whilst being careful not to dry out the inside. You can try our recipe for Burnt Basque Cheesecake.

What to serve with Basque Cheesecake?

As a dessert, Burnt Basque Cheesecake on its own is fabulous. Javier recommends serving it at room temperature for the best flavour and texture. You can also serve it with a blackberry compote which is very easy to make by simply stewing blackberries with some sugar and a splash of berry liqueur. Alternatively, raisins soaked in Pedro Ximenez sweet sherry. Interestingly, Santi serves his Burnt Basque Cheesecake in two small slices rather than one big one. Why? He believes that if you take smaller bites and you get more flavour.

How long can Basque Burnt Cheesecake last?

Burnt Basque Cheesecake is so moreish, it’s unusual for anyone to need to save some. However, if you did have some left, it can be stored in an airtight container for around 4 days. Javier recommends eating it within 2 days though if you want the best texture.

Does Basque Cheesecake need to be refrigerated?

Yes, as it contains a lot of cream. If you want to prolong the life of your Burnt Basque Cheesecake, pop it into your fridge in an airtight container and it should last around 4 days.

Can you freeze Basque Cheesecake?

You’re in luck. Yes, Burnt Basque Cheesecake freezes well and can be frozen for a month and it retain the best flavour and texture, but it can survive in a freezer for up to 3 months. To defrost, simply remove it from the freezer 24 hours before you wish to eat it.

Being a relatively hot country, you’d expect there to be many Spanish beer brands in Spain and you would be correct. What is Spain’s most popular beer? By volume, you could probably guess three maybe four Spanish lager brands, but does highest sales equate to highest quality and best taste when it comes to deciding which is the best Spanish beer?

In this guide, we look beyond the big mass-produced beers and take you on a beer discovery of Spanish craft beers from the best micro-breweries across the whole of Spain. All are reassuringly available from Basco. Let’s grab the bottle opener and get started in no particular order.

Er Boqueron

We’re kicking off with one of the most unusual Spanish beer brands. Er Boqueron is an award-winning beer that is the only beer in the world brewed using sea water from an area of the Mediterranean, near Valancia, tha tis known for its level of purity. Totally natural, with no added gas, this unfiltered and unpasteurised beer is light, refreshing and wonderfully easy to drink. Er Boqueron is one of the best Spanish beers and is the winner of two ITQI Superior Taste Awards 2014 for taste and quality. Scores 4.85/5 in our customer reviews. 4.8% ABV.

Tasting notes: on the nose, it is toasty with malt and biscuits with peach and pear to follow. On the palate there is fruit and bubbles with a touch of iodine and balsamic then sweet peach. Drink with fried fish, charcuterie, Spanish ham or on its own.

La Socarrada

Another of the more interesting Spanish beer brands is La Socarrada – meaning “scorched” due to its slighty smokey notes. It is made by a micro-brewery in Xativa, Valencia in small batches using a double fermentation process and continuous bottle maturation. This craft beer is a winter honey ale with made with barley malt, rosemary honey, hops and yeast with a kick of Spanish rosemary. La Socarrada won flavour awards by the International Taste & Quality Institute of Brussels (Belgium) in 2012, 2016 and 2021 and bronze in the 2015 South Beer Cup of South America. Scores 4.80/5 in our customer reviews. 4.7% ABV.

Tasting notes: on the nose, it has smokey shades, rosemary, toast and fresh bread. On the palate, there are notes of notes of black pepper, caramel, cherry and pear. Classed as a gastro-ale, its perfect pairing is is with Spanish ham, Iberico pork, roast lamb or suckling pig.

Moritz Original

In Catalunya, one of the most famous Spanish lager brands is Moritz. Recognised as Barcelona’s favourite lager, this delightfully light, golden lager beer has a rich history that dates back to 1856, It has won numerous awards over the years starting with a gold medal at the 1888 Universal Expo of Barcelona. Often referred to as “Spanish sunshine in a bottle”, it is still made at the original brewery at the Ronda de Sant Antoni, in the Raval. It is brewed using natural spring water from the Font d’Or in Montseny, extra pale barley malt, aromatic hop flowers from Saaz and lager yeast from Moritz. Scores 4.55/5 in our customer reviews. 5.4% ABV.

Tasting notes: Moritz has soft, pleasant with sweet notes of malt and cereals and a light bitter finish. This gasto-lager is perfect with a Bocadillo de Jamón or seafood.

Alhambra Reserva 1925

No list of the best Spanish beer brands would be complete without Alhambra Reserva 1925 – an ultra-premium Spanish beer made in Granada. The recipe of this full-bodied, intense and exquisite flavoured artisan craft beer has not changed since it was originally conceived in 1925. Slow crafted in Spain, Alhambra Reserva 1925 beer is brewed using the purest water from the Sierra Nevada mountains and the best maize and hops from southern Spain. Alhambra Reserva 1925 was awarded Spain’s Best Strong Lager 2016 at the World Beer Awards. Scores 4.68/5 in our customer reviews. 6.4% ABV.

Tasting notes: it has a light toasted aroma and a thick, creamy head with a firm, full bodied and well-rounded flavour. A beautifully balanced, bittersweet flavour, it has notes of bitter orange and a hint of caramel flavour at its finish. Alhambra Reserva 1925 pairs perfectly with seafood and grilled premium Spanish meats.

Rosa Blanca

Born in Mallorca in 1927, Rosa Blanca is the Balearic’s best loved beers. This well-balanced, creamy beer is brewed with traditional lager ingredients of barley malt, maize, rice and hops. Rosa Blanca is one of the country’s lower alcohol Spanish lager brands and has a hint of citrus. This is because towards the end of brewing, when the beer is maturing, Citra hops are added cold to Rosa Blanca, at between 0 and 1º C. This extracts the fruity aromas and citrus notes of this variety of hops, without any bitterness. 3.4% ABV.

Tasting notes: it’s a balanced, very harmonized beer with mild malty sweetness combining with a soft bitterness. Creamy and pleasant there’s a fresh Citra hop aroma with stone fruit notes and a refreshing hint of citrus. Rosa Blanca can be drunk on its own or with any type of dish from fish to sweet desserts.

Victoria Malaga

Brewed in Malaga, Andalucia, Victoria Malaga is one of the classic Spanish beer brands and has been in existence since 1928. Its slogan Malagueña y Exquisita”, meaning “From Málaga and Exquisite” is accurate as this light, golden, fine sparkling beer is carefully made using the traditional slow maturation process, with a minimum of 12 days which ensures its “exquisite” flavour. The bottle’s historic label famously features a German tourist, holding his boater hat, mopping the sweat from his forehead whilst enjoying a refreshing glass of beer. Interestingly, its innovative new brewery in Malaga was nominated for the GANA Building of the Year 2018 Award. 4.8% ABV.

Tasting notes: sweetish aroma of malts, grass and sharpish herbal hops. Refreshing with a balanced body and taste. Lemon pepper flavour with hints of lime. Victoria Malaga is best served ice cold and is perfect with all Spanish tapas and pintxo.

Estrella Damm Inedit

We come to the end of our search for the best Spanish beer and the final beer on our list is a rather special one. Created in collaboration with chef Ferran Adrià and a team of sommeliers from El Bulli, Estrella Damm Inedit is the first beer specifically designed to accompany and complement food. A true gastro-ale, this wheat beer is uniquely brewed to create a complex aroma and an opaque look. This wheat beer is in the style of Witbier, originally from Belgium, and made with unmalted wheat. Using unmalted wheat gives this beer more body and a softer, fuller mouthfeel. Inedit is flavoured with spices, giving it its special taste and making it a uniquely distinctive and dynamic beer. In 2020, Estrella Damm Inedit won a gold award at the World Beer Awards and a silver in the International Beer Challenge awards. 4.8% ABV.

Tasting notes: highly aromatic with a creamy fresh texture, coriander, orange peel and liquorice with a pleasant lingering aftertaste. Designed to be enjoyed with fine food, served chilled in white wine glasses, it works especially well with starters, salads and oily fish, and can be paired with spicy or sweet and sour flavours.

Best Spanish Beer Gift Sets

Sometimes one bottle isn’t enough or you want to surprise someone with your knowledge of the best Spanish lagers. That is why you might wish to consider a Basco Beer Gift Set of some of the best Spanish beers in a special presentation box. We have several available including:

Spanish Craft Beer Gift Set – 3 bottles: El Boqueron, La Scarrada & Moritz in presentation box.

Er Boqueron Beer Gift Set – 3 bottles of El Boqueron in presentation box.

La Scarrada Beer Gift Set – 3 bottles of La Scarrada in presentation box.

Moritz Beer Gift Set – 3 bottles of Moritz Original in presentation box.

Alhambra Reserva 1925 Gift Set – 3 bottles of Alhambra Reserva 1925 in presentation box.

Tapas recipes to accompany Spanish beer

Tapas and Spanish beer go hand in hand. Basco owner and Basque-born chef Javier De La Hormaza has compiled a whole host of beautiful homemade tapas recipes from Gambas Pil Pil to Spanish Omelette, Fried Padron Peppers to Chistorra Sausage Rolls With Lemon Aioli. Click here to browse and attempt Javier’s easy to follow tapas recipes.

The Spanish love their meat and are incredibly proud of how they produce it and relish how it tastes. Genuine Spanish Jamón is amongst some of the best ham products on the planet and the two main types are Jamón Serrano and Jamón ibérico. How do you choose between them? What are the key differences? What type of pigs do they come from? How are they reared? Are they cured differently? How do you slice it? How is it eaten? How do they taste? This “Jamón Serrano vs Jamón Ibérico” guide has all the answers and more.

The history of Spanish Jamón?

It is thought that the decedents of the Spanish pigs used to make Jamón Serrano and Jamón Ibérico landined in the Iberian Peninsula during the times of the Phoenicians around 1100 BC. The birthplace of Spanish ham was Gádir, currently the city of Cádiz, but during the Roman Empire times, ham was much more prevalent.

What is Spanish Jamón?

At first glance Spanish Jamón Serrano and Jamón Ibérico may look quite similar, but the differences, some subtle, have an impact on the taste. Jamón is cured Spanish ham from particular pigs. Serrano and Ibérico are two distinctly different types, so let’s explore how they differ, starting with the pigs.

Breeds of pigs

Jamón Serrano and Jamón Ibérico are made from two very different breeds of pigs and this is one of the reasons they taste and are priced differently from each other.

Jamón Serrano is from white pigs, such as Duroc, Landrace, Pietrain or Large White. Conversely, Jamón Ibérico is from very rare 100% pure-bred Iberian breed pigs which are crossed mainly with Duroc and are a minimum of 50% Iberian. Black pigs have a much greater capacity for fat to infiltrate the muscle and it’s this that gives Jamón Ibérico its unique flavour and texture.

Interestingly, the way you can differentiate whole legs of Jamón Serrano and Jamón Ibérico is by the colour of the pigs’ trotters. The white pigs have white trotters and the Iberico pigs have black trotters.

Diet and rearing

The diet of a pig and its upbringing make a huge difference to the texture and taste of the Jamón it produces. So, which breeds of pigs produce Jamón Serrano and Jamón Ibérico?

White pigs used to create Jamón Serrano are usually reared on farms and fed cereals. Their diets and water consumption are very carefully monitored and they are allowed to move

Black pigs that yield Jamón Ibérico, like the award-winning ham produced by Arturo Sánchez, are fed and reared quite differently. First, we need to understand what “Montanera” is. Montanera is a special period that runs from autumn until March. During that time, black pigs are raised with complete freedom. They are allowed to graze meadows and pastures feeding on a diet of only natural unprocessed ingredients – exclusively holm oak and cork oak acorns, grasses and herbs. What also makes Arturo Sánchez Jamón Ibérico so special is the black pigs are raised for a “double” Montanera over two years. In that time, they gain 75–90 kg in weight and a unique characteristic pure and balanced flavor. Their natural diet, not only intensifies the flavour and enriches texture of the ham, it ensures greater fat infiltration in the meat.

Curing process

Depending on the producer, the ham of white and black pigs used to produce Jamón Serrano and Jamón Ibérico is cured in specific conditions and for certain lengths of time. Both these factors have a profound effect on each type of ham. Both types of ham use a similar curing process, but in general, Jamón Serrano has a shorter curing time.

For example, the Jamón Serrano sourced and stocked by Basco is produced by Martinez Somalo – a family company from La Rioja that was founded in 1900. All their Serrano ham is salted and then cured. The salting process involves burying the hams in salt containers where they remain at a temperature of approximately zero degrees Celsius for as many days as the ham weighs, minus one.

Once salted, the Serrano hams are undergoes a cold-drying process. The hams remain curing for approximately 6 months, starting with a low temperature and high humidity, then gradually increasing the temperature and decreasing the level of humidity. After the first 6 months, the ham loses the most of its weight. Then the heat-ageing stage then begins and can last anything from 6 to 18 months, depending on the type of ham Martinez Somalo wants to produce.

Their Gran Reserva Serrano ham is made from 100% Spanish white pigs, carefully selected for their quality, and cured for a minimum of 10 months and up to 14 months under the watchful eye of Martinez Somalo ham master. This curing process creates a high-quality balanced Serrano ham with excellent marbling. Interestingly, Serrano comes from the word “Sierra’ meaning mountains. It is referred to as mountain ham as it is cured in the cool mountain air.

Jamón Ibérico produced by Arturo Sánchez is cured for a minimum of 48 months. This takes place in natural curing cellars in Guijuelo where the cold, dry winds from the Béjar and Gredos mountain ranges.

Let’s get technical for a moment. The acorn diet of the pigs and the unique way in which Arturo Sánchez Jamón Ibérico is mountain-cured combine to create the perfect conditions to trigger a natural chemical process that promote the presence of tyrosine. Tyrosine is an amino acid that crystalllises during the ham curing process when the amount of salt used is reduced and the temperature is slowly increased. Proteins break down and create little white chalky dots in the meat which are the signs of an artisanal, well-cured ham.

Taste and Health

Both Jamón Serrano and Jamón Ibérico are delicious, natural healthy and nutritious meats. They do differ in taste though, mainly due to the breed of pigs, their upbringing and the curing process. It has a slightly woody, softer, less intense taste than Jamón Ibérico mainly due to a comparatively shorter curing process and the white pigs’ cereal diet.

The wild acorn, grasses and herb diet of black pigs that are used to create Jamón Ibérico play a big part in the taste of the ham. They give it an unmistakable aromatic, earthy, floral and nutty flavour. This flavour is intensified by the much longer curing process which results in a deep, sweet, salty and complex taste. Fat in the meat is also so wonderfully soft, it melts in your mouth. Plus, the presence of tyrosine gives it a unique umami fifth taste dimension.

Cuts of Jamón Serrano and Jamón Ibérico

Whilst the taste of Jamón Serrano and Jamón Ibérico differ greatly, the cuts do not. Both are usually available either as whole legs of ham or pre-sliced for convenience. Basco stocks whole legs and the following sliced varieties; sliced Jamón Serrano and Jamón Ibérico Bellota and Cebo.

How to slice Jamón Serrano and Jamón Ibérico

There is a real art to slicing a whole Jamón Serrano and Jamón Ibérico leg. Most come with the bone in however we also stock a Jamón Serrano boneless ham which is much easier to slice.

If you go for a traditional whole leg of Jamón Serrano or Jamón Ibérico, you will first need to mount it on a special ham stand then clean and shape the ham with a boning knife calla a ‘puntilla’. Also, place a damp cloth under the legs to keep it steady. You will need three types of sharpened knives; a cook’s knife for making the deep cut around the ham shank, a boning knife for peeling off the hard ham skin, and a long flexible ham slicing knife to shave thin slices of Jamón.

Start by cutting off the skin with a boning knife, then move on to peeling the ham by removing the hard skin that wraps the ham fat developed during drying and curing. Only peel the skin off from an area that you are going to eat at the time.

Next, remove the layer of fatty meat immediately under the skin of your Jamón Serrano or Jamón Ibérico leg using your long flexible knife. Start nearest the shank and slice down. Remember to set aside some layers of fat to cover the exposed meat on the leg when finished.

Your Jamón Serrano or Jamón Ibérico ham is now prepared for slicing. Take your ham slicing knife and slice it in thin, almost transparent slices. Use tongs or your hand to lift the slices as you cut. Present your Jamón Serrano or Jamón Ibérico ham slices on a plate in single layers that overlap slightly.

Finally, open a bottle of Rioja, let it breathe whilst your Jamón Serrano or Jamón Ibérico ham slices warm to room temperature of approximately 20°C. This enables natural oleic acids in the meat to soften and helps intensify the flavours. Don’t forget to place layers of fat over the meat and wrap it in a muslin cloth to ensure none of the meat is exposed to the air.

Basco stocks several types of whole hams including legs of Jamón Serrano, Jamón Ibérico de Bellota, de Cebo and also Jamón Ibérico Paleta de Bellota which is a smaller cured front shoulder ham.

You can read a dedicated and highly detailed “How to Carve Jamón Ibérico Leg” Guide here.

Jamón Serrano and Jamón Ibérico Carving Sets

Complete carving sets for both types of Spanish hams are available which contain everything you need to successfully carve like a professional. For lovers of Serrano, we offer a Jamón Serrano Ham Carving Set containing a full ham leg cured for up to 12 months, a ham stand, knife and carving instructions all in a  presentation box. A Mini Serrano Ham Carving Set with a 1 kg boneless ham, wooden board and carving knife in a beautiful presentation box makes the perfect gift.

If Jamón Ibérico ham is your preference, you have a choice of two full leg and one shoulder carving sets, all compete a premium ham stand, knife and full instructions. The Jamón Ibérico de Bellota Gran Reserva Carving Set comprises of an acorn-fed 100% iberico certified ham leg weighing 7.4 kg that’s aged a minimum of 48 months. The Jamón Ibérico de Cebo Carving Set contains a free range 50% iberico certified ham cured naturally for a minimum of 30 months. For a smaller, less unwieldly option, our Paleta Ibérica De Bellota Carving Set contains a 4.3 kg acorn-fed 100% iberico certified whole shoulder ham cured for a minimum of 24 months.

Ways to eat Jamón Serrano and Jamón Ibérico

Once carved, there are so many delicious authentic Spanish recipes that are brought to life with Jamón Serrano or Jamón Ibérico.

One of the simplest ways to enjoy Spanish ham is a Bocadillo de Jamón. The simplest and most popular bocadillo in Spain, these sourdough baguettes with slices of Jamón Ibérico de Bellota, sliced tomato, a tub of garlic and a drizzle of olive oil are perfect with a cold Spanish beer. You can find the recipe here.

Melon pairs beautifully with Jamón Ibérico. Melon con Jamón is a tasty Spanish tapas recipe that takes no time to prepare and is perfect for a lunch or starter for a barbecue. Another tapas favourite is one inspired by Spain’s oldest. Huevos Rotos con Jamón is a peasant dish featuring straw potatoes, fried eggs, slices of Jamón Ibérico. Serve with fresh crusty bread.

Fancy an Andalucian brunch or mid-week dish? Huevos a la Flamenca is a quick and tasty meal of baked eggs cooked in a tomato sauce made with onions, garlic, smoked paprika and roasted peppers, topped with crispy Jamón Serrano and spicy chorizo sausage. It’s brilliant with griddled bread.

How to store Jamón Serrano and Jamón Ibérico

Whether it’s Jamón Serrano or Jamón Ibérico, if it is sliced, to preserve its wonderful flavour and texture, it needs to be stored in a refrigerator at a temperature of between 2 to 8ºC.

Whole hams, if stored correctly do not need to be refrigerated and can last for one year unopened. Once you have started to cut it, keep it on its stand, cover it with some fat trimmings, wrap it in cling film and keep it in a dry place away from heat and eat as soon as possible. If stored like this, the opened area can be kept for up to a month. Make sure you open your ham in stages to prolong its life, unless you are using the whole ham in one go for a party or celebration.

The Spanish are famous worldwide for their superior premium barbecue meats. Their quality and taste are unrivalled and Basco sources, imports, stocks and delivers prime cuts of the absolute best available from local Spanish producers. But what do you know about Spanish meats? What is Iberico Secreto? Do you know how to cook Presa Iberica or how to cook Suckling Pig? Basco founder and Basque chef Javier De La Hormaza has created this definitive “Guide to Premium Spanish Meats” complete with recipe suggestions.

What is Iberico Pork?

Iberico pork cuts, including Secreto Iberico, Presa Iberica and Pluma Iberica, have fabulous flavour which comes from the diet and lifestyle of indigenous black Iberico pigs. These pigs are free to roam the ‘dehesa’ forests of southwest Spain, grazing on herbs, grasses and most importantly, acorns. Exercise gives the pork its unique marbling and their diet adds wonderful flavour to the pork. High in mono-unsaturated fats, Iberico pork is healthier than other porks.

What is Iberico Secreto?

Iberico Secreto is a part of the extreme top of the loins of Iberico pigs. When it is traditionally quartered the meat is united to the loin’s fat or ‘hoja de tocino’. It is called Secreto because this small thin cut is hard to find on the pig. It has beautiful marbling and tastes a little like bacon but it has a more complex flavour thanks to the black Iberico pigs’ herb and acorn diet.

How to cook Secreto Iberico?

Secreto Iberico is a little like a tender skirt steak. Javier reveals how to cook Secreto Iberico “simply sizzle this thin cut on the grill and the fat immediately begins to melt away, bathing the pork in lovely acorn-flavoured juiciness. Alternatively, you can cook Secreto Iberico it in cast iron skillet at a medium high heat.” One of Javier’s favourite Secreto Iberico recipes is Ibérico Pork Schnitzel with Caper and Lemon Butter which you can try here. Plus, there are other Secreto Iberico video recipes here.

What is Presa Iberica?

Presa Iberica is a cut of Iberico pork that is attached to the shoulder and located near the head of the loin. Presa Iberica is a wonderfully tender, well marbled cut of meat which is very similar in flavour to that of beef. This shoulder steak is beautifully thick and juicy, but leaner than Pluma end loin or Secreto flank steak. It has that unmistakable flavour of acorns and herbs.

How to cook Presa Iberica?

Javier is a big fan of Presa Iberica. “You can prepare Presa Iberica really quickly. Simply season with salt and pepper then either grill or sear at a medium to high heat until done. Presa Iberica has less fat than other cuts of Iberico pork, so be careful not to over-cook – it should be pink in the middle. After leaving it to rest for 5 minutes, cut it into thin slices and enjoy.” You should also try Javier’s recipe for Iberico Pork Wellington which uses a whole Presa Iberica, an earthy mushroom pate, Serrano ham and a light crusty pastry. You can also watch the video recipe and other Iberico Pork recipes here. Absolutely delicious.

What is Pluma Iberica?

Pluma Iberica is a classic Iberico pork cut from the end of the loin. It’s wonderfully juicy and much juicier than Presa or Solomillo Iberico pork. Pluma, which means ‘feather’ in Spanish, is a relatively thin steak, it’s a lovely and lean meat. Like all our genuine Iberico pork, its delicious flavour comes from black Iberico pigs that feast freely on sweet acorns and natural grasses across the extensive ‘dehesa’ oak forests of southwestern Spain. What is Pork Pluma like? It is very well marbled with flavorful fat that melts away when cooked giving you a rich and tender steak.

How to cook Iberico Pluma?

One of Javier’s favourite ways to cook Pluma Iberica is also one of the easiest. Simply season with salt and pepper then grill or sear the pluma at a medium high heat so the centre is still pink – be careful not to overcook it. Eat once it has rested for 5 minutes. Pluma is fabulous for barbecues too. Javier’s Barbecued Pluma Iberica with Hazelnut Gremolata recipe is a chargrilled Pluma with a parsley, garlic, and lemon gremolata spooned over the top with a sprinkling of roasted hazelnuts. Here’s his recipe.

What is Galician Rib Steak?

Highly respected food critic Jay Rayner has described Galician Rib Steak as “the best steak I’ve eaten either before or since”. Maybe that’s why it’s the choice of fine dining restaurants worldwide? Our range of Galician beef comes from retired 8 to 10 year old Frisona dairy cows from Galicia in the Northwest of Spain. Being naturally grass-fed for this long gives the meat a higher fat content and extraordinary depth of flavour and texture with marbling on a par with Wagyu beef. Our Galician Rib Steaks are aged for a minimum of 35 days. Rubia Gallega Rib Steak is also reared in Galicia but these indigenous cattle graze freely in meadows for 8 to 12 years and steaks are dry-aged for 45 days. This gives this succulent steak an intense beefiness.

How to cook Galician Rib Steak?

We asked Javier “how long should I barbecue 1kg Galician Rib Steak?” He shared his method which involved salting the steak 30 minutes before cooking then getting the barbecue coals are completely white with no flames and piled up so the coals are 20cm from the steak. Cook the steak for 8 minutes on each side – don’t be tempted to touch or move the steak whilst it is cooking. Javier’s full recipe for barbecued Basque Txuleton Steak with grilled peppers, garlic and friend potato matchsticks can be found here.

What is Suckling Pig?

Ever since medieval times, the Spanish have enjoyed Suckling Pig. But what is Suckling Pig exactly, what makes it such a delicious authentic Spanish traditional dish and how old are Suckling Pigs? Suckling Pigs are young pigs, fed only with their mother’s milk and are reared for no more than 28 days. This makes its meat so wonderfully tender, sweet and juicy with a fabulously crispy skin. The best Suckling Pig comes from Segovia in the Castile and León region of Spain and this is where Javier sources the Suckling Pig for Basco customers. Whole Suckling Pigs are one of Basco’s best-selling premium meats and are ideal for an extra special Sunday lunch or Christmas Dinner. We also offer a highly convenient Oven Ready Suckling Pig Quarter which is perfect for 3 to 4 people which comes in a thermoresistant bag ready to pop in the oven.

How to cook a Suckling Pig?

The Spanish really know how to cook a Suckling Pig. The traditional Segovian method is to roast it whole in an oven using just salt and water. The water is important as it produces steam to ensure all the moisture is kept in the meat but the Suckling Pig needs to raised up above the water using wooden slats of spoons. Javier’s recipe for Roasted Whole Suckling Pig is as authentic as it gets – follow the recipe here. Want an even easier and incredibly convenient way how to cook a Suckling Pig? Don’t need a whole Suckling Pig? Check out Javier’s Oven-Ready Suckling Pig Quarter video recipe here.

What is El Capricho Ox?

If you are a foodie with a penchant for steak, you will now doubt be familiar with the name ‘El Capricho’. This restaurant is internationally renowned as being the world’s best steak restaurant. El Capricho is the legendary restaurant found in the tiny village of Jimenez de Jamuz in the Leon province of northwest Spain. Basco is honoured to partner El Capricho to offer and exclusive limited supply of selected ox and old cow steak cuts. El Capricho’s proprietor José Gordón has dedicated the last 25 years of his life to the pursuit of the very finest meat to serve in his restaurant. He only selects the finest mature oxen from natural, organic farms. The El Capricho Ox Steaks that Basco stocks have been dry-aged for over 120 days to really intensify the flavour.

How to cook El Capricho by José Gordón Rib Steak?

To cook El Capricho steaks by José Gordón in the traditional Spanish way, you need to barbecue over charcoal. Javier again insists that the coals must be white, with no flames, and the steak 20cm above the hot coals. Salt 30 minutes before cooking then barbecue for 8 minutes on each side and leave to rest 5 minutes before eating. They can also be cooked on a ‘plancha’ or cast-iron pan or griddle. Because El Capricho steaks by José Gordón have wonderful marbled fat running throughout, they need only a little oil in the pan. Salt prior then sear them on a medium high heat for 8-10 minutes each side, rest for 5 minutes then salt and serve with a crisp green salad and chips. Simply stunning.

“The perfect steak”

Time Magazine

“Probably the greatest steak I’ve ever eaten”

Jeffrey Steingarten, American Vogue food writer

“The best place to eat steak in the world”

The Guardian

Fish is an important part of a healthy Spanish diet, not just the flesh, but the roe, too. We are all aware of caviar, but something as valuable to the Spanish way of life is Bottarga – delicious salted, cured fish roe. What is bottarga? What does it taste like? How do we eat it? Our guide deep dives into the history and intricacies of this precious rich delicacy.

Rather than fishing for the truth, we went straight to the source. We interviewed Paco Rodríguez, Quality Manager of Herpac.

What is Bottarga?

Bottarga is salted, lightly cured fish roe pouch of a female grey mullet. It’s often referred to as “Mediterranean caviar” or the “truffle of the sea”. It has a wonderful deep golden, amber colour and a delightfully delicate taste. Bottarga is incredibly popular, particularly in the South of Spain. Internationally,  similar foods include Japanese “karasumi”, Taiwanese “wuyutsu” and Korean “eoran”.

What kind of fish does Bottarga come from?

Bottarga comes from a Spanish thin-lipped grey mullet called “Pardete” in Spain. It is a pelagic fish which is common on the coasts of many seas and oceans on the planet. Spanish pardete tend to originate from the warm coasts of southern Spain, especially off the coast of Murcia.

What does Bottarga taste like?

Bottarga has a deep, intensely nutty, salty taste and has a silky-smooth texture. It is one of the most distinctive tasting delicacies of the Mediterranean.

What is the history of Bottarga?

Paco Rodríguez explains “to find the origins of Bottarga, one has to go back to the very origins of Mediterranean culture – the Phoenicians, Carthaginians, ancient Egyptians and Romans.”

The first documented accounts of Bottarga production are from the Nile Delta in the 10th century BC.

Is Bottarga healthy?

“Yes, Bottarga is a 100% natural product, with only three simple ingredients – grey mullet, sea salt and time. Bottarga is not only delicious, it is nutritious as it is rich in protein and serotonin” reveals Paco. Bottarga contains numerous vitamins including vitamin C, B1, E, E2, A, K plus other important vitamins in small quantities. High in protein, Bottarga is perfect for strengthening muscles.

What is the history of Herpac Bottarga?

Basco stocks only the finest authentic Andalucian Bottarga which is produced by Herpac. Paco gives us the full story; “Herpac is a family business founded in 1986 as a result of the effort and dedication of two brothers, Paco and Diego Pacheco. Faithful to the seafaring tradition of the village where they were born, Herpac is dedicated to producing 100% handmade salted, smoked and canned products, including Bottarga.”

What makes Herpac Bottarga special?

Basco selected Herpac Bottarga because it is exceptionally large, moister, and a cut above any other Italian or Greek cured roes. Paco adds; “we use a unique and extraordinary raw material, as well as the careful and expert work of a company faithful to its origins. It is a tradition that has been passed down from father to son for many generations.”

How to store Bottarga?

Bottarga is easy to store. Simply keep it refrigerated between 5–10ºC.

How to eat Bottarga?

Basco founder and professional Basque chef Javier De La Hormaza is a huge fan of Bottarga. “I recommend slicing bottarga very thinly and serving it on top of some ripe vine tomatoes. Sprinkle on some crushed fried almonds and finish with a drizzle of some quality extra virgin olive oil like our 100% picual Fuenroble that is dense and grassy. Bottarga is a very versatile ingredient that can be used as a seasoning agent or to give a punch of umami flavour when grated on salads, soups, risotto and pasta dishes. Serve it with a cold glass of manzanilla sherry as part of a tapas selection.”

Where to buy Bottarga?

If you are reading this, you are already on the Basco website and just a couple of clicks away from the finest Bottarga in existence. Basco stocks authentic Herpac Cured Grey Mullet Bottarga which you can order online for delivery direct to your door, chilled, vacuum packed and ready to eat.