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The question of Bodega, Reserva and Gran Reserva is one of the major talking points when it comes to buying a serrano ham given its effect on price. These 3 denominations are a reference to question the length of the curing process and as a consequence the quality of the leg chosen.
These names are regularly banded about (and confused) in supermarkets, on the internet, in restaurants and the like, so we thought we'd look to clarify it once and for all. You'll be interested to know that, in fact, the only significant differentiating feature is to do with the ham's geographical origin. So what are these differences?
Some hams, along with various other products in the EU, are tagged with Geographical indications and traditional specialities such as PGO, PGS or TSG, generally at a higher cost. But why? This PGO question is one that we get asked frequently, so we thought we'd do a bit of clarification for all you quality-food-loving people out there!
Salami / Salchichon
Salami is elaborated across Europe and the variations are therefore understandably boundless. Spain has its own names for this rich and tangy peppered meat including fuet, salchichón and llonganiza, among others.
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Salchichón is one of the most utilised cured meats on the Spanish table. Finely-chopped pork..
Salchichón is one of the most utilised cured meats on the Spanish table. Finely-chopped pork shou..
Llonganissa ( or Longaniza) Pages is unique among the Spanish sausage community given that is ela..
Fuet is the most famous of Catalan cured sausages, and from Cadaqués to Tarragona you'll find thi..
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