Prosciutto vs Iberian Ham: What’s the Difference?
Iberico ham vs prosciutto? Prosciutto vs Iberian ham? Oh goodness, don’t make me choose! And what’s the difference anyway? There is a certain competition that exists between the two, and even worse: sometimes, we have to choose between them on a restaurant menu.
To help you understand these wonderful meats and why we choose one over the other, I’ll explain the main differences between these two kinds of ham.
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The short answer: Iberico ham (jamón ibérico) is a Spanish ham from black Iberian pigs, often fed on acorns and cured for two to four years, which makes it rich, deeply savory, and expensive. Prosciutto is an Italian ham from white pigs, cured for a year or more, and it tastes lighter. Serrano ham, often confused with Iberico, is a different, more affordable Spanish ham.
What is Iberian ham (jamón ibérico)?
Also known as Jamon Iberico or Iberico ham, this delicious ham is mainly produced in Spain. It’s not made from “normal” pigs but from black Iberian pigs. This ham is better (and much more expensive) than ham from other pigs because the best ones roam free in oak forests, not on farms. They eat acorns, and their meat is marbled with soft fat that melts in your mouth. Jamon comes from the hind leg, while the front leg is sold as paleta.
The top grades are cured for two to four years, which is a big part of the price tag. Spain protects the name of the finest hams by region: Guijuelo, Jabugo, Dehesa de Extremadura and Los Pedroches.
What is Italian prosciutto?
In contrast, prosciutto is cured with salt, aged, thinly sliced, and served uncooked; in Italian, this style is called prosciutto crudo. It is not the same as prosciutto cotto, which is cooked ham.
Prosciutto comes from the hind leg of white pig breeds raised on Italian farms. The two most famous versions are Prosciutto di Parma and Prosciutto di San Daniele, and both have protected status (DOP). Parma ham is made with only pork and sea salt and is aged for a year or more, while San Daniele is a little darker and sweeter.
What is the difference between Iberico ham and prosciutto?
The biggest differences are the pig, the feed, and the curing. Iberico ham comes from black pigs that roam oak forests and eat acorns, and the top grades are cured for two to four years. Prosciutto comes from white pigs and is typically cured for a year or more. Within each type, many styles exist, so the label matters. A pig’s diet also affects the final result; for example, in some regions of Italy, they feed pigs Parmigiano Reggiano cheese whey, which gives the meat a slightly nutty flavor.
In general, Spanish ham is more intense, and prosciutto is lighter, but very tasty at the same time.
Prosciutto vs Serrano vs Iberico at a glance
Serrano is the Spanish ham most often confused with Iberico. It comes from white pigs fed grain; it is cured for a shorter time, and it costs much less, which also makes it the closest Spanish match for prosciutto. The table shows typical ranges, which vary by producer.
| Prosciutto di Parma | Jamón Serrano | Jamón Ibérico | |
| Country | Italy | Spain | Spain |
| Pig | White breeds | White pigs | Black Iberian pigs |
| Feed | Grain and whey | Grain | Acorns and grass for the top grades, grain for the lower ones |
| Typical aging | A year or more | Roughly one to two years | Two to four years for the top grades |
| Fat | Moderate, melts easily | Low | Rich marbling, very soft fat |
| Flavor | Lighter and delicate | Saltier and firm | Rich and deeply savory |
| Best use | Raw on boards, with melon, figs or mozzarella, or wrapped | Sandwiches, tapas and cooking | Eaten on its own, sliced thin |
| Price | Moderate to high | Low to moderate | Premium |
How do you buy and serve Iberico ham and prosciutto?
Start with the label. For Iberico ham, the label color tells you what the pig ate and how pure its breed is:
- Black label: 100% Iberian pig fed on acorns. This is the top grade and the only one that can be called pata negra.
- Red label: acorn-fed, but the pig is not purebred. The label states 75% or 50% Iberian.
- Green label: pigs raised on pasture and fed acorns and grain.
- White label: pigs fed on grain only.
For prosciutto, look for Prosciutto di Parma or Prosciutto di San Daniele on the label. Slice either ham as thinly as you can. Let Iberico sit out of the fridge for a few minutes, because its fat softens at a low temperature and tastes best that way. A tasting portion of about 50 to 60 grams (roughly 2 ounces) per person goes a long way.
Prosciutto loves company, so pair it with melon, figs, or fresh mozzarella, while Iberico is usually best on its own with a little bread.
But since I’m guessing you’d rather cook with ham than raise pigs, I’ve got 3 easy prosciutto (or Iberico ham) recipes you can make in 5 minutes. These are perfect if you want to impress someone who may visit you and doesn’t have much time to cook!
Prosciutto & Jamon Iberico Recipes
A quick tip before you start: prosciutto and Serrano both handle wrapping and baking well, but many people save the best Iberico for eating on its own. Use prosciutto or Serrano for these recipes and keep the Iberico for the board.
Prosciutto-Wrapped Shrimp:
You only need to fry the shrimp, let it cool down, and then wrap it in a slice of prosciutto or serrano ham.
Prosciutto with mozzarella:
Buy those cute little mozzarella balls and put them on a dish of prosciutto or Iberian jamon. Decorate the plate with some salad and add basil sauce.
Asparagus Wrapped in Crispy Prosciutto:
Cook some green asparagus, wrap it in prosciutto, and dip it with the cheese you prefer. Bake for about 10 minutes. Then add a splash of olive oil.
These are perfect if you want to impress someone who may visit you and doesn’t have much time to cook!
If you do have time to prepare, I love these 19 prosciutto recipes from Epicurious and these Iberico jamon recipes from BBC Food.
Iberico ham vs prosciutto: frequently asked questions
Is prosciutto the same as jamón ibérico?
No. Prosciutto is an Italian ham from white pigs that is cured for a year or more, while jamón ibérico is a Spanish ham from black Iberian pigs, usually cured for two to four years at the top grades. Iberico tastes richer and costs more, and prosciutto is lighter.
Is Serrano ham the same as Iberian ham?
No. Serrano comes from white pigs fed grain and is cured for a shorter time, so it costs much less. Iberian ham comes from black Iberian pigs, often fed acorns. Serrano is the closer match to prosciutto.
Which is better, prosciutto or Iberico ham?
Neither is better; they serve different purposes. Iberico is best for slow tasting on its own, prosciutto is great with melon, mozzarella, or wrapped around other foods, and Serrano is a good everyday choice for sandwiches and tapas.
Why is Iberico ham so expensive?
Iberico is expensive because of the breed, the acorn diet, the space pigs need to roam in oak forests, and the long 2- to 4-year cure for the top grades.
Can I substitute prosciutto for jamón or Serrano?
Yes, in most recipes. Serrano is the closest swap for prosciutto, and prosciutto will taste lighter and less salty in a Spanish dish. Avoid cooking with top grade Iberico, which is best eaten as is.
What is the difference between prosciutto crudo and prosciutto cotto?
Prosciutto crudo is cured and eaten uncooked, and because it is salt-cured, it is ready to eat. Prosciutto cotto is cooked ham.
Should Iberico ham be cooked?
Usually not. Iberico is best sliced thin and eaten at room temperature so the fat softens. Use prosciutto or Serrano for cooking.
How long are prosciutto, Serrano and Iberico ham aged?
Prosciutto is typically aged a year or more, Serrano roughly one to two years, and the top grades of Iberico two to four years.
There is nothing I like better while traveling than a picnic from ingredients I have found at local “farmers” markets or small shops. I recommend checking out meat or deli stands or stores to purchase individual meal portions of Iberico ham vs prosciutto. Add some bread, cheese wine and you have a fabulous meal!
How about you? Do you prefer Iberian ham vs prosciutto? Have another recipe to share?
The francophile in me feels obligated to tell you that ham is also a part of the typical French breakfast!
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Ham in every form is a thin slice of heaven. There’s even a vegetarian or two that will admit to succumbing to what is widely known as the gateway meat. I started this comment committed to one variety over the other, but now I’m torn. I look at your yummy pictures and fight tear of joy! Sooooo goooood.
@DelightedScribbler, so true, so true!
Mm I wonder what that creamy dressing could be on the asparagus?
@Jennie, looks horseradish-y…
i need that asparagus right now!
@Jen, it looks yummy, right?!
I went to Spain and fell in love with the Iberico ham. If i could put it in a pipe, i would! Their baked pork is insanely good as well! Now, I have to travel to Italy and try their prosciutto.
Iberico ham and Serrano ham are similar products but they come from different breeds of pork. Serrano comes from white pork and Iberico is made from black iberian pork. It may look as a subtle difference but it’s not. But most importantly, prosciutto is not made from black iberian pork.
Only serrano ham could be comparable to prosciutto. Iberian ham is a way more refined product than any of those two, it should never be used on the kitchen. The same way you don’t use an excellent wine to cook.