Iberian Ham vs Prosciutto: What is the Difference?

Iberian ham and Italian prosciutto are two of the most famous cured hams in the world. Both come from the pig’s hind leg and are made through salting and curing, but their breed, flavor, texture, and production process are different.

In this guide, we compare Iberian ham vs prosciutto to help you understand which has a more intense flavor, which is milder, and which to choose depending on the occasion.

What is Iberian ham?

Iberian ham is made from pigs with Iberian genetics. This breed has a great ability to infiltrate fat within the muscle, creating the characteristic marbling of its slices.

There are different categories according to breed and diet, including:

• 100% Iberian acorn-fed ham.
• Iberian acorn-fed ham.
• Iberian campo cebo ham.
• Iberian cebo ham.

Acorn-fed hams usually offer a particularly aromatic, complex, and persistent profile.

What is prosciutto?

Prosciutto means ‘ham’ in Italian. The product comparable to Iberian ham is prosciutto crudo, that is, Italian cured ham.

Among the best-known examples are Prosciutto di Parma and Prosciutto di San Daniele. They usually have a mild, slightly sweet flavor and a flexible, silky texture.

Iberian ham vs prosciutto: comparison

1. Difference in breed and diet

The main difference lies in the animal. Iberian ham comes from pigs with Iberian genetics, while prosciutto is usually made from white pigs.

Additionally, certain Iberian hams come from animals raised in the dehesa and fed acorns during the montanera season. However, not all Iberian ham is acorn-fed.

2. Flavor difference

3. Texture difference

Iberian ham usually has more visible marbling and fat that melts easily at room temperature. This creates a creamy and juicy texture.

Prosciutto tends to be more uniform, flexible, and silky. Its slices are usually larger and often used to wrap cheeses, fruits, or other ingredients.

4. Difference in curing

Both products undergo salting, drying, and aging processes. However, the times and methods depend on the producer, the weight of the piece, and the regulations of each designation.

Premium Iberian hams can remain in drying rooms and cellars for several years. Prosciutto usually aims to maintain an especially soft and flexible texture.

5. Price difference

The price varies greatly depending on the brand and quality. However, 100% Iberian acorn-fed ham is usually more expensive than most prosciuttos due to:

• The breed of the animal.
• Extensive breeding.
• The feeding during the montanera.
• The long production process.
• Weight loss during curing.

Is prosciutto the same as serrano ham?

No. Although both usually come from white pigs, prosciutto belongs to the Italian tradition and serrano ham to the Spanish.

Iberian ham is also different from serrano ham because it comes from pigs with Iberian genetics and usually has more infiltrated fat and a more complex flavor.

Which has a more intense flavor?

In general, Iberian ham has a more intense flavor. Prosciutto tends to be milder and more delicate.

Therefore, Iberian ham is usually served alone or with simple accompaniments, while prosciutto is often used on pizzas, salads, sandwiches, and antipasti.

Which is better?

There is no universal answer. The choice depends on the flavor and use you want.

Frequently asked questions