Serrano ham is a dry-cured Spanish ham which is generally served in thin slices, similar to the French jambon bayonne and Italian prosciutto crudo. See the photo at the top of the page. We must admit that the Bayonne ham is not the only one air dried ham used for gourmet dishes - the Prosciutto di San Daniele and Parma hams from Italia and Jamon Serranoabugo and Jamon Pata Negra hams from Spain are also widely known. The most commonly found French artisanal ham in the U.S. is jambon de Bayonne or Bayonne ham. Jambon de Bayonne – French lightly salted ham consumed raw as hors’ d’ oeuvres Jamón is Spanish for ham. Speck is a boned ham dry-cured in a similar manner as prosciutto. See the differences between prosciutto and serrano hams, below. SERRANO HAM. Ham in France is jambon, and there are jambons from many regions of the country. French Jambon de Bayonne. These hams usually contain the hoof and are aged longer than the French or Italian prosciutto of Parma dry cured hams and the flavor is bolder. SPECK. The best way to preserve its typical taste is to keep the ham in a cool (8°c) dry atmosphere.

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