Alright, so I saw something floating around, maybe it was in the NYT cooking section or somewhere similar, mentioning Speck and Serrano ham together. Got me curious, you know? I like trying different things, especially cured meats. So, I figured, why not do a little side-by-side myself? See what the fuss is about.
First thing I did was head out to get some. Went to my usual spot, that little deli place that has decent imported stuff. Asked the fella behind the counter for a bit of both. Just a few slices of each, nice and thin. He knew what I meant. Got the Speck and the Serrano, wrapped up separately.
Brought them back home. Unwrapped them carefully and laid them out on a cutting board. Wanted to really look at them before tasting.
Taking a Look
The Speck, right away, you notice it’s a bit darker, got this deeper red color. And you can definitely smell a bit of smoke off it. Looked kinda sturdy, maybe a bit more fat running through it compared to the other one.
The Serrano was brighter, more of a classic pinkish ham color. Looked leaner. The smell was different too – less smoky, more straight-up cured pork, clean and salty smelling.
Getting Down to Tasting
Decided the only fair way was to taste them plain first. No bread, no cheese, just the meat.
- I started with the Serrano. Popped a piece in my mouth. Nice saltiness, not too overwhelming. Good, solid pork flavor. It had a pleasant chew but sort of dissolved nicely. Felt familiar, like a really good quality ham. Thumbs up.
- Next up, the Speck. The smell already told me it’d be different. And yeah, the taste was smokier, for sure. A bit more intense, maybe? Felt like there were other flavors going on too, maybe some spices from the cure? The texture seemed a tad firmer, but still tender. Definitely more complex on the palate.
Then I tried both on some plain crackers I had lying around. Just to see how they held up.
The Serrano was just lovely on a cracker. Classic combination. The salt and fat of the ham, the plain crunch of the cracker. Can’t go wrong.
The Speck on a cracker was bolder. The smokiness really came through against the plain background. Made it feel like a more robust snack.
So, What’s the Verdict?
After munching on both for a bit, here’s what I reckon.
They’re both excellent, honestly. But different tools for different jobs, maybe?
The Serrano feels like the go-to for a classic charcuterie board, or wrapped around melon, or just eaten straight up when you want that pure, clean ham flavor. It’s elegant, straightforward.
The Speck, though, with that smoke and deeper flavor? That feels like something I’d want to cook with more. Chop it up and toss it in pasta, fry it up with some eggs, maybe layer it in a sandwich where I want a stronger, smokier hit. It’s got a bit more personality, stands up more.
So yeah, that was my little investigation. Started out just curious about the difference, ended up learning quite a bit just by tasting them side-by-side. Neither is ‘better’, just depends what you’re in the mood for or what you’re making. Good stuff either way. Definitely worth trying both if you get the chance.
