Serrano Ham & Fromage Frais Tartines
I didn’t quite realise how much I adore Spanish ham until my last trip to Barcelona. Sure, there are classics like Parma, Prosciutto, and Jambon de Bayonne, but Spanish ham—well, it’s just on another level! Bold, rich, and utterly irresistible, it’s a delicacy that’s stolen my heart (and taste buds).
In Spain, the world of ham revolves around two main stars: Serrano ham and Ibérico ham. And here, it’s all about the pig! Serrano ham comes from white-footed pigs, while the exquisite Ibérico ham is from black-footed pigs—descendants of wild boar. Serrano is certainly delicious, but Ibérico is rare, making up only about 8% of Spain’s ham market. And yes, it’s just as special (and pricey) as it sounds.
Now, these pigs don’t just wander about aimlessly—they live the good life. Both types start on a diet of barley and maize, but here’s the twist: while white pigs are ready for the world in a quick 6 to 8 months, the black pigs take a leisurely two years to mature. During this time, they roam freely through the dehesa woodlands, feasting on acorns, herbs, and roots—a diet that gives Ibérico ham its rich, nutty flavour.
Naturally, the flavour isn’t the only difference; the price is, too. Here’s a quick guide to the different types of Ibérico ham:
Jamón ibérico de bellota – The top tier, from purebred acorn-fed Ibérico pigs, aged at least three years. Often labelled “reserva” or “gran reserva.”
Jamón ibérico de recebo – A mixed diet of acorns and cereals, also aged three years.
Jamón ibérico cebo de campo – Free-range, but on a diet of cereals.
Jamón ibérico de cebo – Farm-raised and cereal-fed, but still delicious!
As much as I’d love a daily dose of **de bellota** ham, I’m usually happy with the “entry-level” Ibérico. It still has that nutty, smoky goodness that keeps me coming back for more.
For me, the ultimate way to enjoy **Spanish ham** is with a glass of full-bodied red wine (a Bordeaux is my favourite). But, let’s not overlook the endless recipe options with Serrano or Ibérico ham.
Today, I’m keeping it simple with a quick lunch of Serrano ham and fromage frais tartines. Perfect for a lazy afternoon, it’s just the thing to get my Spanish ham fix.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
8 small slices baguette or 4 big slices of crusty bread
60-70g fromage frais
8 slices of serrano ham 4 radish, sliced thinly
salt and pepper
some chopped chives and parsley
Method:
1. Grill the baguette slices until slightly golden brown. Set aside to cool.
2. Meanwhile, mix the fromage frais with chives and parsley and season with salt and pepper.
3. When the baguette slices are at room temperature, spread a generous quality of fromage frais on each slice. Then put a slice of serrano ham and arrange a few slices of radish. Garnish with some chives. Drizzle some extra virgin olive oil, if desired, before serving.
