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San Gabriel Serrano Ham

San Gabriel Serrano Ham expresses the centenary traditions of the Dry Cured Serrano Ham culture in Spain. It is a completely establish product in the Spanish gastronomy culture and it can be considered as one of the most characteristic products of the Spanish culture. San Gabriel Serrano Ham has been dry cured for a minimum of 12 months and is a product low in calories, which can be included in any kind of diet providing only 160 Kcal./100gr. All the average need of biological value proteins are covering when consuming 150 gr. of San Gabriel Serrano Ham since it contains all the essential amino acids.
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Large-slice

San Gabriel Serrano Ham is a low fat product (4.5%), highly beneficial for our hearts, and contains a balanced proportion of saturated/unsaturated fatty acids with a high level of oleic fatty acid which reduces the level of “bad” cholesterol. It also provides a big amount of minerals, specially Iron, which is easily absorbed and helps to oxygenate the blood, and Zinc, which is essential to our immunological system and to the neuronal activation, increasing the mental capacity.

All these circumstances makes essential to include

San Gabriel Serrano Ham into the children´s diet!

Key Factors that will influence San Gabriel Serrano Ham Products

San Gabriel Serrano Ham Products

Our products are cured for at least 365 days. The hams are covered with salt and placed in chambers at a temperature between 32-39⁰ F and a relative humidity (RH) of 75-95% of a period of no less than 0.65 days per 2.20 pounds and no more than 2 days per 2.20 pounds of ham. The ham is then washed with water and brushed to eliminate the remaining salt around the ham. Each ham is then marked with a label and barcoded to be traced through the entire process. Our hams are then placed in a chamber with a temperature between 32-42⁰ F and a RH of 70-95% before the curing process. Finally, the hams are placed for their curing process in a drying chamber with RH between 60-80% and a temperature that will increase gradually in three phases: P1: 42.8⁰F-60.8⁰F, P2: 60.8⁰F-75.2⁰F and P3: 75.2⁰F-93.2⁰F.

Bone-in

Once the San Gabriel Serrano Ham have been cured for more than 12 months, they are vacuum-packed, labelled, weighted and dispatched.

Bon-in

Boneless Products

San Gabriel Serrano Ham Centros and Blocks Boneless products come from the Bone-in products are deboned manually and with machines in special deboning rooms. A belt carries the boneless products to the polish area where they will be finished (polished manually).

If we want the product to be a Block, the boneless hams will go to the blocking room. In this room, the molds are introduced in stainless steel molds to give the form of a block (or brick).

Finally, both the Centros and the Blocks will be sent to the packaging-labelling room where they are packed and labelled, placed in carton boxes, and ready to be dispatched and eaten!.

Centro ham New label

Pre-sliced product

San Gabriel Serrano Ham Pre-sliced 250 gr. comes from the Boneless product and they are freeze from a few hours up to 2-3 days in order for the product to be hardened and to allow a correct slicing. To obtain a suitable slicing, the product has to be colder down technologically to 16.7⁰F.

In the slicing room, every block is read by a scanner that transmits the information to the slicing machine that cuts the product. The group of 250 gr. slices continue towards the packaging machine where the slicing workmen will place every group of slices in the mold. The packing machine shapes every package and residual oxygen is measured manually, continuing to the metal detector.

Finally, the packages are weighed, labelled, qualify, placed in carton boxes, and ready to be dispatched and eaten!

largeslices New Label

 

Parts of the Ham

Iberian_ham_parts

THE MALLET Is the part of the leg that presents greater quantities of meat. It is also considered the richest part, since it is from the tastier tender and juicy meat is removed.

THE SIRLOIN Is narrower and usually more cured and offers little fat content. It is less juicy than the mace, so it is recommended to start the ham from here when the consumption is going to be extended in time, in order to better preserve the ham and take advantage of the ham the best possible.

THE SHANK Is the part located between the Cane and the Mace and although it’s a very fibrous area, is also very tasty.

THE TIP Is completely opposite to the Hoof. It is very tasty and has a good level of fat content.

THE ROD Is commonly used to extract little chunks of ham, the texture of the meat is tough and fibrous, and presents different flavours.

THE BREED

White_pigThere are several breeds of white pigs with different morphological characteristics, which allow different feeding systems, and during the slaughtering, different kinds of hams will be produced.

THE BREED for San Gabriel Serrano Ham

WHITE PIGS

      • From industrial crossbreeds
      • It is often slaughtered with an approximate weight of 95 – 110 kilos.
SLAUGHTERING WEIGHT GENETICS LAYER HOOF
90 – 100 KILOS CROSSBREED Large White. Landrace. Pierain and others. WHITE CLEAR

THE FEEDING

Feed The feeding and managing of the pig will have a great impact on the quality of the ham. It is logical that a pig fed with no fat will result in a ham with less fat than the ones that have accumulated fat.

FEED for San Gabriel Serrano Ham

WHITE PIGS

Feed

It is the common feeding way in farms. It provides low conversion levels, and with less than 3 kilos of fodder, 1 kilo of meat can be obtained.

THE CURING

curingThe time that a ham is preserved in the chambers will be of great importance for their texture and flavour. The hams that come from Iberian pigs, normally with more fat, can be kept more time curing than the white pigs.

THE CURING PROCESS

1.Salting and washing 2.Settlement 3.Drying and maturation 4.Aging
curing_process settlement maturation aging
The first process after slaughtering the pig is to introduce the ham in salt. Then they are washed to remove the surface. Subsequently the ham is left in drying chambers which favours dehydration while salt is distributed by the entire piece. The ham continues dehydrating and the sweat starts so the fat spreads between the muscle fibers. The ham goes to chambers(bodega) where remains between 6 and 36 months. Biochemical processes continue where the microbial flora is involved.

THE CURING PROCESS for San Gabriel Serrano Ham

curing_process

Salting and washing – Serrano  Ham

Once the pigs have been slaughtered, the hams are covered with sea salt for a week or ten days, depending on the weight. The room temperature can range between 1° to 5° C. The relative humidity is usually about 80 or 90%. After this time, the hams are washed with warm water to remove the salt from the surface.

settlement

Settlement – Serrano Ham

The hams, once washed, are left in the chambers for 30 to 60 days. The temperature should be between 3 ° and 6 ° C and relative humidity of 80-90%. During this time the salt distributes uniformly throughout the piece in order to promote its dehydration and conservation. The minimum duration of the settle is from 40 to 60 days and depends on the fat content of each piece as saline penetration by dissemination is highly conditioned by the presence of fat. After this time the hams increase its consistency significantly.

maturation

Dryng and maturation – Serrano Ham

The hams are hung in chambers (bodegas) for a period of time that varies depending on the type of ham, the fat, the fed, and the quality that wants to be achieved. In white hams, they tend to use chambers that accelerate the curing process and remain in them between six and twelve months. The temperature can vary between 10° to 20° C, and the relative humidity is between 60 and 80%. The ham losses 35% of its weight in this process. During this time the biochemical processes initiated during the curing continue, which will give the ham its peculiar aroma and final taste.

aging

Aging – Serrano Ham

At this stage the hams are moved to a natural drying area where the humidity and temperature are controlled mainly by means of ventilation. The temperature ranges between 15° to 30° C during 6 to 9 months. During this time the ham continues dehydrating and also the sweat takes place (dissemination of fat between the muscle fibers that will retain the aroma once impregnated). The final taste and aromas start to generate at this stage, thanks to a series of alterations in proteins and fat of the ham.

Observations about San Gabriel Serrano Ham

They are white dots of consistency chalky produced by crystals formed mainly by an amino acid called tyrosine. Not only are they not harmful but they indicate optimum maturation and curing!.