There are several different items in the selection of air-dried hams.
There are also several different types of air-dried hams in Finnish stores. Adobe Stock / AOP
Parma ham, prosciutto and serrano ham are all air-dried hams made by drying and salting meat. The different names refer to the origin and production methods of the hams.
Prosciutto is an Italian air-dried ham. There are different versions of it, the best known of which is Parma ham. Parma ham can only be made in a very small area near the city of Parma and has its own regulations for making ham.
Serrano ham, or mountain ham, is a Spanish air-dried ham with its own production methods. The name may therefore not be used for any air-dried ham produced in Spain.
Another well-known Spanish ham, jamón ibérico, also has its own criteria. It is made free from grazing Iberians, whose diet is tightly regulated.
Air-dried hams do not need to be cooked, but can be eaten as is. Air-dried hams are suitable to be served, for example, with fruit in the usual style or on top of a pizza, to which they should be added only after frying, so that the result is not dry.
