The white ham is produced from non-Iberian pigs (generally crosses between the Landrade, Duroc, Large White, and White Belgium) and is called Serrano (sierra is spanish for mountains) because it is dry-cured at high altitudes with a cold and dry mountain climate.
White ham can be distinguished from Iberian ham by the lighter colour of the skin. It is protected by the Council Regulation (EEC) 2082/92 which defines the end product as well as the processing.
There white hams from Segovia, Granada and a lot of other regions. We would like to point out:
Jamón de Trevélez (Trevélez cured ham)
The only spanish white ham with a PGI (Protected Geographical Indication). Its production area includes the towns of Alpujarra ( Granada ) at altitudes of 1200 m and higer.
They are air-cured during 14 to 20 months. Trévelez Ham has had a PDO (Protected Designation of Origin, D.O.) since 2006.
It is available in several conditionnings: whole, boned, in pieces, slices and a hand-cut.
Jamón de Segovia (Segovia Ham)
The Segovia ham doesn’t have PDO inspite of the strong industry behind it. It’s made out of the thighs of castrated males or females between 7 and 10 months of age and having a slaughter weight of 115 to 140 Kg. During the last three months of breeding the animals are fed cereals, mainly barley and wheat.
The hams are cured 14 to 20 months.
It is available in several conditionnings: whole, boned, in pieces, slices and a hand-cut