Jamón Jamón! Spanish Ham 101 – Ibérico vs Serrano



An episode dedicated to that quintessential Spanish delicacy, jamón. When visiting Spain it’s a must-try tasty treat. I meet food guide Margit Sperling at Hermanos Benito Jamonería in Madrid’s Mostenses Market.

With the help of ‘Jamonero’ José Ignacio Benito we sample Ibérico ham and Serrano ham and compare the differences. Margit gives useful advice on what and where to buy jamón and we look at the production process of the different types of Spanish ham and touch on the history of heating pork in Spain.

After sampling a few slices we wander around the municipal market to see what else is on offer and reflect on the history and significance of Spain’s neighbourhood municipal markets.

If you’re interested in a food tour with Margit please check out her webpage walkandeatspain.com

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One thought on “Jamón Jamón! Spanish Ham 101 – Ibérico vs Serrano

  1. Paul,
    Thank you for the “shout-out” on today’s Jamon episode. You nailed my surname perfectly. Excellent episode as always. Last year’s whirlwind tour of Spain and Portugal included a tour of a Jamon curing facility in a town I believe was called Jabugo near the Spain / Portugal border. I think they said they had between 20,000 and 30,000 legs hanging in that facility!

    I have enjoyed your YouTube videos and hope that it becomes a launching pad to your own television series. Move over pretentious Rick Steves, here comes Paul Burge to take us off the beaten path to see behind the curtain to view the sights and hear the sounds of the real Spain.

    Thanks again!
    Randy

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