They are both raw hams but entirely different. Both belong to the category of top quality cold cuts, both are eaten sliced and both are made from the leg of pork.
But in what ways do they differ?
Parma ham has a round shape and weighs 7 to 10 kg. When slicing, the surface has a red color and there is white fat on the rim.
Iberico de Bellota Ham is smaller than Parma Ham, with an average of 5.5 to 6.6 km. It is a coral color with fat infiltration. Trotter is black, skin is shiny and gelatinous.
Italian ham (Procciuto) is produced in that area of Parma State located south of the Emilia Romagna region.
Many pigs are cured in Italian farms such as Piedmont, Lombardy, Veneto, Emilia Romagna, Tuscany. Spanish ham is produced in Salamanca, Extremadura, Andalusia. Gijuelo’s town produces the best ham of the world, Joselito. It is in Huelva State of Jabugo Town.
Parma ham is required for aging for at least 12 months. The aging period of Spanish ham is from 24 months to 36 months.
The price of Parma ham aged for 24 months is 7000 yen per 1 kilo.
Jamon Iberico starts at 7000 yen / kg, special varieties are expensive as 25000 yen / kg.
Parma ham is entertained with the first sweet taste when you put it in your mouth. Proper content ratio of fat guarantees the balance of ideal taste.Salty ham is always a low quality product.
The fragrance of cured meat and red fruit goes very well.
Parma ham is delicious when you eat with melon, figs, fresh cheese or eat with sticky bread. It is also a material for cooking tortellini.
The flavor of Jamon Iberico depends on how pigs move,space, what they eat,the place where they eat….The texture is soft, has a lot of fat, blends in the mouth, there are fragrances of wild herbs, mushrooms and truffles. Part of fat is particularly delicate and umami flavour.
When eating, do not make it cold, taste it kept at moderate temperature.