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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.

Bacalao, or salted codfish, is a highly traditional and prized delicacy that is enjoyed not only in Spain, but also from as far away as the Caribbean to Northern Europe. This dried and salted codfish has become an important part of the Spanish diet. But what do you know about Bacalao? What kind of fish is bacalao? Is salted cod healthy? How long do you soak salted cod? Do you know how long to cook bacalao?

We put all these questions, and more, to Helena Kaperotxipi of Salazones Udana in Lesaka, Navarra in northern Spain. Salazones Udana is an artisan producer of finest bacalao in the world with over 30 years of experience. Their salted cod is one of Basco’s best sellers. So, let’s start right at the beginning…

What is bacalao?

Bacalao is the Spanish name for salted, dried codfish. It is salted and dried in order to preserve the fish. The history of bacalao is fascinating too. Basque whalers and Spanish conquistadors took nutritious salted Norwegian cod with them on their voyages to the fertile fishing grounds off the coast of Newfoundland because it lasted so well when preserved. Ever since, Spain has had a huge appetite for bacalao.

What kind of fish is Bacalao?

Bacalao is traditionally made using the Gadus Morhua species of cod.

Where is Salazones Udana Salted Cod fished?

Helena explains “The cod we use for our bacalao lives in the cold seas and deep waters of the northeast Atlantic around Iceland, Norway and the Faroe Islands. This has been the traditional fishing ground for Basque fishermen for centuries and the source of these large and powerful fish which can weigh 4 to 7 kg. Interestingly, 1 in 3 cod are fished around from Iceland.”

How is Spanish bacalao made?

In the case of Salazones Udana bacalao, traditional fishing techniques, mainly with hooks, are used to catch the cod. The traditional salting method is also employed. We asked Helena how to make Spanish bacalao; “Our qualified experts salt our bacalao for at least 21 days, with sea salt, preferably from Ibiza. It then continues to mature here in Lesaka, Navarra, to achieve the highest quality bacalao which contains high amounts of mineral salts and superb taste” reveals Helena.

Is salted cod healthy?

Bacalao is incredibly healthy and nutritious. It is preserved naturally by curing using sea salt rather than artificial preservatives. It is a natural source of collagen and magnesium which can help in the prevention of osteoporosis. Rich in phosphorus, it can also aid brain function.

It can be part of a healthy balanced diet due to its low fat and calorie content, and being rich in protein and vitamin B12. For example, fresh cod only has 17 grams of protein, but when cured in salt that increases up to 70 grams of protein in every 100 grams of bacalao. Plus, it is suitable for diabetics and coeliacs as it does not contain sugar or gluten.

How long do you soak salted cod?

To prepare bacalao prior to eating, it needs to be desalted. To do this, take your bacalao salted cod and rinse it thoroughly but carefully under cold water before placing it in a container, skin side up, with double the volume of water. Put it in the refrigerator and change the water every 8 hours or so. Depending on the thickness of the piece of bacalao, it will need 24, 36 or 48 hours of desalting.

Once desalted, you can eat it as it is in salads or you can cook it.

How to store salted cod

Salted cod can be kept for a year in a dry, dark place below 12º or 15º C but it will become increasingly dry. In a domestic refrigerator at 4ºC you can keep it salty for a year.

Helena tells us “You can keep desalted bacalao in the refrigerator for 2 or 3 days like any fresh fish. Alternatively, you can freeze it for whenever you want to cook it.”

Where to buy salt cod

Tempted to try bacalao? Basco stock a select range cured by the prestigious artisan producer Salazones Udana. These are of the very highest quality and include Salt Cod Loin which are lovely and thick steaks from the best part of the cod. Available in large and standard sized packs, these extra’ quality bacalao are served at the best restaurants in Spain.

If you want bacalao purely as an ingredient, for example for croquetas, then salt cod trimmings are more cost-effective yet equally delicious. These are also available in a large catering pack or a standard pack for personal use.

How do you cook salted cod?

If you want to know how to cook bacalao Spanish style, who better to ask than Javier De La Hormaza – Basco’s inspirational founder and professional Basque chef.

Javier’s extensive collection of authentic Spanish salted cod recipes that demonstrate how to cook bacalao. These include buñuelos de bacalao, bacalao con tomate, bacalao al horno, croquetas de bacalao, bacalao a la miel and bacalao a la donostiarra. Basco even offers pre-prepared Salt Cod Croquetas. Here, Javier picks some of his favourite bacalao salt cod recipes.

Bacalao a la Vizcaina is a classic bacalao recipe which features a sauce made exclusively from red onions and choricero pepper puree.

Bacalao Al Pil Pil is an enigmatic salted cod Basque dish with garlic, dried guindilla chilli and olive oil. It’s a magical and truly tasty recipe.

Bacalao en Aceite is a classic pintxo that marinates Bacalao in a garlic and chilli oil to give it a really punchy flavour.

Croquetas de Bacalao is a traditional Spanish salt cod tapas dish which combines bacalao with a beautifully flavoured thick béchamel.

Piquillo Peppers Filled with Salt Cod is a classic Basque recipe of whole piquillo peppers filled with a delicious salt cod béchamel and served with a red pepper sauce.

What drinks would you serve with salted Bacalao?

Bacalao pairs well with many different Spanish wines, but Javier recommends you try enjoying salt cod dishes with a good Rioja.

Most of us will be familiar with chorizo, but what do you know about chorizo’s thinner and longer counterpart… the chistorra sausage? If your answer is “very little”, then that is about to change.

To create this Ultimate Guide to Chistorra Sausage, we decided to consult Maialen Maiza Burillo from artisan chistorra sausage creators Embutidos Arbizu in the Navarra region, northwest of Pamplona. This proud family producer has been making chistorra sausage in the traditional way since the mid-sixties and it is one of Basco’s most popular sausages after chorizo.

What is Chistorra sausage?

Chistorra sausage is a special type of semi-cured chorizo from either Navarra, Aragon or the Basque Country in Spain. “Thin and wonderfully flavoursome, it is made from pork, seasoned with paprika, salt and garlic all held in natural sausage casing. It has a bright-red colour, smoky taste and can be eaten either fried, boiled or baked” explains Maialen.

What is the history of Chistorra sausage?

Originally, Chistorra was from the Basque region of Gipuzkoa and comes from the Basque word for sausage “txistor”. Traditionally, chistorra was made with left over pork meat which was ground and semi-cured to preserve it so it would last throughout the winter months. Maialen is especially proud of her family’s part in chistorra sausage’s popularity “Chistorra is particularly popular here in Navarra, where it can be found hanging in almost every butchers, and is a key ingredient for many local dishes.”

Are there any special traditions regarding Chistorra?

Chistorra is traditionally served in San Sebastián on 21^st December each year on the feast day of Thomas the Apostle. On this day, in all Spanish cities, not just San Sebastián , there are stalls of products created by artisan producers, including “talo” (a traditional corn flatbread) and chistorra which is enjoyed with either Basque sagardoa cider.

How is Chistorra sausage made?

In the case of Arbizu Chistorra Picante Sausage, Maialen explains the process. “Our chistorra is always made using free-range pork, either dewlap or pancetta, which is pork belly. The meat selected is put through a mincing machine and paprika, salt and a little water is added during the kneading process. Once the everything is properly kneaded, it is removed from the mixer and added to the filling machine where it is stuffed in either lamb tripe or collagen. After this process has been completed, it is dried for four or five days and then vacuum packed.”

What are the ingredients of Chistorra sausage?

The ingredients of Chistorra sausage made by Embutidos Arbizu are 100% natural with no additives and no gluten. It is quite simply free-range pork, wonderfully piquant and warming paprika from Murcia, salt and fresh garlic. When combined, semi-cured and cooked they create chistorra’s unmistakably delicious taste.

What is special about Embutidos Arbizu Chistorra sausage?

Over to an immensely proud Maialen. “Our family has been making chistorra for three generations and we believe that this experience is what has shown us how to make such a delicious product. It was our grandfather Pepe and grandmother Ramona that started the business and showed us how to make traditional artisan-made chistorra.”

Is Chistorra good for tapas?

Very much so. Tapas or ´Pintxo´ is one of the most typical ways to eat chistorra. In all of the parties and celebrations throughout Spain, especially in Navarre, Aragon or the Basque Country, you can find people enjoying chistorra this way.

How do you cook Chistorra sausage?

The most common ways of cooking chistorra sausage is grilled, fried, boiled or baked. In Navarra, home of Embutidos Arbizu chistorra, locals usually fry it. Javier De La Hormaza, Basco founder and inspirational chef, has two favourite chistorra sausage recipes. “Mussels with Chistorra Sausage and Txakoli is my variation on the classic Moules Marinière recipe. I steam mussels with fried Chistorra and lots of Txakoli Basque country white wine. Alternatively, try making Chistorra Sausage Rolls with Lemon Aioli – a tasty pintxo I first tasted in Ganbara pintxo bar and restaurant in the old quarter of San Sebastian. If you don’t fancy cooking, then our artisan Basque Chistorra Sausage Croquetas are entirely handmade – fry from frozen and they’re ready to eat in 3 to 5 mins.

What wine or beer would accompany Chistorra?

Chistorra pairs extremely well with virtually any authentic Spanish red wine, white wine, beer or cider. Whichever suits your taste.

Where to buy Chistorra Sausage

You don’t need to hop on the next plane to Spain to enjoy the very best chistorra. Luckily for you, Basco stocks premium Arbizu Chistorra Picante Sausage that is vacuum-packed and will deliver it direct to your door. What could be more delicious or convenient?

You’ve no doubt heard of Suckling Pig, but what exactly is this authentic Spanish delicacy? What is its history? How is it reared? How is it cooked? What makes it so utterly delicious and revered throughout Spain since medieval times?

Basco founder, and Basque chef, Javier De La Hormaza took time out to speak directly with Guillermo De Diego who is the Export Manager from Carnicas Tabladillo. This is one of Spain’s most respected producers of “Cochinillo de Segovia” – suckling pigs from Segovia in the Castile and León region, northwest of Madrid. They are one of the finest producers of suckling pig and are one of Basco’s bestsellers.

What is suckling pig?

A suckling pig is a young pig, fed only with its mother’s milk, and that has an ideal weight of 3 to 6 kilos.

Guillermo explains a little about its history. “The roasted “cochinillo” has been part Castilian’s cuisine tradition since the Roman Empire invasión. It gained popularity by the 17th century when it was offered to travellers heading to the Court. By the mid-twentieth century, several restaurants in Segovia offered this exquisite dish. In times of bonanza, the suckling pig was considered a luxury product, as regular pigs yield many kilos of different types of meat, the cochinillo was very much a king´s caprice.”

What does suckling pig taste like?

When roasted, suckling pig is so wonderfully tender and succulent, it literally melts in your mouth. Its delicious sweet meat is contrasted by its incredibly crispy and light crackling.

Is suckling pig always served whole?

Whole is the traditional Spanish way of serving suckling pig – for example, Basco’s marca de garantia Cochinillo de Segovia produced by Tabladillo, is one of their most popular products. However, other cuts are also available including a boneless joint for eight, a rack for two and also a leg of suckling pig for two to three people. For ultimate convenience, Basco also offers an oven ready suckling pig quarter for four people that you simply roast in the bag in two hours.

How big is a suckling pig?

Suckling pig is a pig that is no more than 28 days old and hasn’t consumed any food other than breast milk. Its meat is known for being incredibly tender and juicy. Each weighs between 3 and 7 kg and the average size of a suckling pig is 54 cm long and 25 cm high. Guillermo goes into more detail. “At Tabladillo, we work with many different cochinillo cuts, including from the quarters to the ears and the sirloin.”

How old are suckling pigs?

Apart from diet, age is what differentiates a suckling pig from a piglet. A suckling pig is around just one month old, whereas a piglet is approximately two months old.

What is special about the pigs?

Segovia has been the suckling pig’s home and part of the traditional Castilian menu since the time of the Roman Empire, where the wealthiest families enjoyed it. The tradition of the Segovian Cochinillo with salt and water has been maintained over the centuries. This was popularized in the seventeenth century in taverns and “figones”.

“By the twentieth century, the cochinillo reached international fame for its wonderful tenderness and dramatic serving method where it is carved with a plate, which is later smashed against the floor in front of the customer. This is a tradition that continues today” reveals Guillermo.

How are the pigs reared?

In the case of Tabladillo cochinillo, Guillermo believes that high standards are important. “Apart from official controls and having external lab services, we have our own veterinary technicians. They are in charge of the daily monitoring of the health of our animals at the farms, as well as the subsequent microbiological, chemical and physical analysis at the slaughterhouse.”

Once Tabladillo suckling pigs are weaned, the mother´s roam free in their ceilinged enclosures. Where they are fed with fodder from high-quality cereals. Suckling pigs stay protected in their enclosure where they are fed by their mother at a stable temperature, as they are highly vulnerable to any change in conditions.

How do you produce your suckling pigs once slaughtered?

Guillermo is understandably extremely proud of the quality of his suckling pig. “An exclusive traceable monitoring process allows us to identify the origin of each cochinillo throughout the different stages of their production and the distribution. We ensure the highest quality and food safety for our final customers. Don’t forget that the quality of some of our piglets, identified with a band, is also reflected in the ‘Procose Quality Brand’, which is equivalent to a Protected Geographical Indication. This distinction is achieved through strict breeding and quality controls which gives our suckling pigs the prestigious “Tierra de Sabor” seal, which highlights agri-food products of distinguished quality.”

All Tabladillo suckling pigs stocked by Basco are produced entirely within the Community of Castile and León. They comply to all the conditions and requirements demanded by the Tierra de Sabor Brand Guarantee Use Regulation.

How long does it take to cook a suckling pig?

The cooking time of a suckling pig varies according to the size and type. For example, a whole large fresh cochinillo takes 3 hours 30 minutes to cook, whereas a suckling pig rack will take less time.

How many people does a suckling pig feed?

A whole Tabladillo suckling pig can feed up to eight people. The portion size depends on the weight of the suckling pig. It’s also important to take into account whether you’re serving suckling pig as a main or side dish, as well as knowing the number of diners and their ages, as the proportions will be different.

How to cook a suckling pig

Javier really enjoys cooking suckling pig and has several recipes. The traditional Segovian way to roast suckling pig is whole, in an oven using this recipe. If you prefer a boneless alternative which is perfect for a Sunday roast or Christmas dinner, Javier has a recipe that is simple to execute and has delicious results. Finally, if you want an intimate dinner for two, Javier’s Crispy Suckling Pig Rack with Rosemary Juices recipe is rather special.

First place some wooden spoons or spatulas on the bottom of the oven tray – this prevents the skin from sticking. Add water generously until the wooden spoons or spatulas are completely covered. Preheat the oven for about 15 minutes at 180ºC. Place the suckling pig in the oven, skin side down. Roast at 180ºC for 1 hour and a half. Remove the suckling pig from the oven, turn it over and put it in the oven with the skin side up for a further 1.5 hours. Finally, strain the sauce and serve it on the side – never on top of the suckling pig as you don’t want to soften the crackling.

Do you spit roast a suckling pig?

The Segovian style, which is always cooked in an oven, is the best and most authentic way to roast suckling pig. Spit roasting is not recommended as the suckling pig is small compared to larger piglets and adult pigs, which are better suited to being slowly roasted on a turning spit.

How do you carve a suckling pig?

The traditional Segovian way to carve a suckling pig is to actually carve it with a plate as it so incredibly tender. This is mainly done in restaurants and is part of the theatre of eating cochinillo, but in private homes it is usually cut with a knife.

What to serve with suckling pig

There are many ways to serve a suckling pig and the most common accompaniments are potatoes, fresh salads and other delicious side dishes.

Where to buy suckling pig

Provenance is key with suckling pig. You need the reassurance of buying from a supplier who only deals with Spain’s very best producers who take quality in everything they do seriously. That is why all Basco suckling pig is reared, produced and specially imported direct from Tabladillo in Segovia. Whole, racks, boneless joints, legs and oven ready suckling can all be bought online here, perfectly packaged with frozen packs and delivered direct to your door.

Morcilla is one of the gems of Spanish gastronomy and is widely eaten throughout the whole country. But how is it made, what is its history and how does it taste? This Ultimate Guide to Morcilla goes under the skin of this wonderful Spanish blood sausage to reveal all.

Javier De La Hormaza, Basco’s founder, interviewed Alberto López Ríos, owner and Commercial Director of Embutidos Rios. This highly respected family business in Villarcayo, Burgos, has been producing authentic Morcilla de Burgos since 1930 and their traditional artisan Spanish black pudding is one of Basco’s best-selling delicacies.

What is Morcilla?

Morcilla is a sausage used either as a tapas dish in its own right or as an ingredient in other meals. It is made using natural casings and filled with ingredients like rice, onion, pork fat, blood, salt, and spices. Morcilla varies from region to region, but the most highly regarded Morcilla is from Burgos, 150 miles southwest of Bilbao, in northwestern Spain.

What does Morcilla mean in English?

Morcilla can be directly translated as ‘black pudding’, but it’s essential to retain the product’s specific name, Morcilla de Burgos. This is because black pudding, while somewhat similar, has significant differences in ingredients, how it is made and ultimately, its taste.

What is the history of Morcilla?

Morcilla de Burgos is the most renowned variety of Spanish blood sausage. It was initially created in the 18th century, when rice from Valencia was introduced to the Castilla region, making it a distinctive ingredient compared to other Morcilla varieties made in Spain. Morcilla de Burgos has been a part of Spanish gastronomy for over two centuries.

What is Morcilla made of?

Alberto López Ríos explains; “Our Morcilla de Burgos contains extra high-quality rice with a Designation of Origin from Valencia. It also contains natural onion, pork fat and blood. It is spiced and seasoned with extra quality paprika with a Designation of Origin from La Vera in Extremadura, and extra quality black pepper imported directly from Sri Lanka. All these are encased in a 100% natural casing.”

How do you make Morcilla?

In the case of Alberto’s Morcilla de Burgos Rios, following a stringent selection of raw materials, pork fat and onions are chopped, mixed with rice, and then the pork blood and spices are added. What this does is give a well-balanced and uniform mixture that is then filled into natural casings to form each piece. These are then cooked, allowed to cool and then vacuum-sealed for ultimate freshness.

How do you describe the flavour of Morcilla?

With Morcilla de Burgos, it is almost impossible to separate the flavour from the texture. That is because it is renowned for its juiciness, softness, slightly spiced character and wonderfully harmonious balance. It’s this combination that really appeals to such a broad range of people.

What is special about Morcilla de Burgos Rios?

Over to Alberto, again; “Morcilla de Burgos Rios is made from top-quality, entirely natural ingredients. It contains no additives or preservatives and is gluten and lactose-free. Our factory, which has specialised in the making of Morcilla de Burgos since 1930, remains faithful to the traditional recipe of our ancestors. It’s also accredited under the international quality and food safety standards of IFS and BRC.”

How do you cook Morcilla blood sausage?

Accomplished chef Javier reveals that the simplest and most common way to cook Morcilla de Burgos is to slice it into approximately 1.5 / 2 cm thick pieces and place them on a frying pan with a drop of oil. On a medium heat, you need to seal both sides of the morcilla for around two minutes on each side to create a crispy coating with a soft succulent middle.

Javier also has a couple of recipes that feature Morcilla. Click the links to learn how to cook Morcilla with Piquillo Peppers and Quail Eggs and also Alubias de Tolosa Stew.

How do you grill Morcilla de Burgos?

Alberto’s preferred way to grill his beloved Morcilla de Burgos is to slice it into pieces of about 1.5 / 2 cm and simply place them on a grill. “Make sure your blood sausage is an appropriate distance from the coals to avoid burning and seal both sides well,” insists Alberto.

Where to buy Morcilla

In the UK, authentic artisan Spanish Morcilla is difficult to find, however Basco stocks and delivers direct to you a selection of the finest quality Morcilla, including our best-selling Morcilla de Burgos Rios. Other blood sausages are available from Basco including Montanegra Morcilla Iberica and Santa Rosalia Wagyu Black Pudding.

Few things are more quintessentially Spanish than Jamón Ibérico, but what do you actually know about it other than it tastes absolutely delicious and utterly unique?

Basco founder Javier De La Hormaza decided to create the definitive guide to Jamón Ibérico. He took time out to talk extensively with Ricardo Sanchez, Director and 4^th generation of world famous Ibéricos Arturo Sánchez – a company with more than a century of tradition, experience and craftsmanship in producing Iberian pork products. This is the ultimate guide.

How is Jamón Ibérico made?

Ricardo speaks from experience and defines true Jamón Ibérico as ham made exclusively from pure-bred black Iberian pigs. Why Iberian pigs? Because this particular breed has a greater capacity for fat infiltration into muscle tissue. This is what gives Jamón Ibérico its unique flavour and texture.

In the case of Arturo Sánchez Jamón Ibérico, they work with the best breeders in the North of Seville and the South of Extremadura to individually select each pig to ensure purity of their Iberian pigs.

Ricardo reveals that unlike other acorn-fed producers, their pigs are reared using a double-montanera process where they are raised in the wild, feeding freely on 100% natural holm oak and cork oak acorns, and grass, from autumn to March for two consecutive years. This gives them a distinctive pure and balanced flavour.

How long is Jamón Ibérico cured?

In the case of Ricardo’s treasured 100% acorn-fed Iberian hams, every detail of the curing process is carefully considered. Each ham is cured for a minimum of 48 months to achieve its impeccable flavour – this is considerably longer than Serrano or other Iberian hams. Where they are cured also makes a difference. For example, Arturo Sánchez cures them in their Guijuelo cellars where the cold and dry wind from the Béjar and Gredos mountains accentuates the flavour.

How to store sliced Jamón Ibérico

Sliced Jamón Ibérico ham is easy to store in a refrigerator at a temperature of between 2 to 8ºC. This will not only prolong the life of the ham, but also maintain its wonderful flavour and texture. Javier recommends either hand-carved Arturo Sánchez Jamon Iberico de Bellotta or Jamon Iberico de Cebo ham.

Does Jamón Ibérico need to be refrigerated?

If your Jamón Ibérico is sliced and vacuum sealed, then yes, it does need to be refrigerated. However, whole hams, if stored correctly do not need to be refrigerated.

Can you freeze Ibérico ham?

It is possible to freeze Jamón Ibérico, however, from a flavour and texture point of view, it will never be the same.

How to slice Jamón Ibérico

There is a distinct art to slicing Jamón Ibérico. Two excellent 100% Bellota whole hams available from Basco are the jewel in the crown Jamon Iberico de Bellota Gran Reserva and the melt in the mouth Paleta Jamon Iberico de Bellota Gran Reserva shoulder of ham.

Whichever you select, you first need to mount it on a ham stand then clean and shape the ham with a ‘puntilla’ boning knife. Remove the hard bitter rind and yellow fat, then profile the ham by trimming away all the small pieces of yellow fat, leaving the ham as smooth as possible.

For personal use, when slicing Jamón Ibérico, you should use a flexible ham carving knife and ideally start to slice the ham through the highest narrow part, called ‘la babilla’ or front of the leg. First mark the hip bone and separate it from the meat then begin cutting thin slices which will get progressively wider. Once you reach the femur, alternate from one side to the other. Always slice in the same direction and slice thin, almost transparent strips and use your free hand or tongs to lift slices away from the leg.

If you are a restaurateur, hosting a party or have an insatiable appetite for Jamón Ibérico and intend to consume the whole ham within a few days, start at the widest part, the ‘la maza’ or the back of the leg. You should always retain at least 25% of the fat on the lean part of the ham. The more perfect your slices, the easier it will be to plate.

Finally, we reach “el jarrete” the shank. This is one of the juiciest parts set between the two bones.

Once sliced, like a bottle of red wine, you should rest your slices, slightly overlapping, on a warm plate at around 20°C. This helps the flavours intensify, becoming richer and more aromatic. Another hand tip is to save and place the fat layers back over the cut ham to cover the exposed meat and prolong its life, alternatively, use cling film.

Javier’s definitive guide to carving a leg of Jamón Ibérico ham can be found here.

What to do with Jamón Ibérico bone

Once you’ve carefully sliced all the fabulously tasty Jamón Ibérico meat from your ham, do not throw the bone away. The bone is precious and can be used to create delicious authentic Spanish soups and stews.

How long does whole Ibérico ham last?

Ricardo is particularly insightful regarding the life of an Iberico ham and agrees with Javier about how to conserve a ham’s life by taking steps to protect and store it correctly. A whole Ibérico ham can be actually be kept at home for two months and will continue to be in perfect condition if you follow these steps.

First, remove the ham from its original packaging so it can breathe. This also prevents mold from forming, however, mold is actually part of the ham’s curing process and is just its natural way of expelling moisture. You can clean off any mold with a cloth and rub the ham with its own fat.

Next, choose an area of the house with a cool and dry place, away from sunlight, to hang your Ibérico ham – 10-15°C is ideal. Once the ham is cut, keep it in its holder in a dry place away from heat and consume as soon as possible. Ricardo recommends a maximum of one month.

What is the difference between Ibérico and Serrano ham?

Iberian ham and Serrano ham are both widely regarded products of the Spanish gastronomic tradition, but there are significant differences, especially in terms of flavour and quality. This is down to the breed of pig, diet and curing process.

Serrano ham is from white pigs, such as Duroc, Landrace, Pietrain or Large White which are reared on farms and fed a diet based mainly on feed and cereals to make them grow rapidly and yield lots of meat.

Iberian ham, however, is from 100% Iberian breed pigs crossed mainly with Duroc and a minimum of 50% Iberian bred and raised at least part of their life in meadows during the montanera season. Iberian are allowed the luxury of grazing freely in Spanish pastures on a diet rich in acorns, a natural diet that enriches the flavour and texture of the meat.

Curing is also where Iberian and Serrano hams differ vastly. Serrano hams are usually cured for a short 9 to 12-month period, whereas Iberian ham is aged for 18 to 48 months for a much fuller flavour.

How to eat Jamón Ibérico

If you are eating Iberian ham on its own, it’s rather like drinking a good wine. Serve it at room temperature, around 20°C which is when the fat begins to melt. Don’t mix it with anything, including tomato or olive oil, but feel free to enjoy it with bread in alternate bites.

Javier has many superb recipes that use Jamón Ibérico as a key ingredient too. These include; Bocadillo de Jamón, Huevos Rotos Con Jamón with chorizo or chistorra, Melon Con Jamon and Clams with Sherry and Iberico Ham. Click for the recipes.

How to buy Ibérico ham

Whilst supermarkets often stock standard Serrano ham, it’s unusual to find the finest authentic Jamón Ibérico on their shelves. The best Jamon Iberico ham is imported direct from Spain’s best producers, like Arturo Sánchez. Fortunately for you, Basco has sourced the finest Jamon Iberico ham sliced, boned, on the bone shoulder and legs plus full carving sets, and can deliver direct to your door. Click here to see our extensive range of Iberico ham products.