In short: Auvergne PGI ham comes from French pigs dried in the mountains: it is mild, with hazelnut notes. Serrano TSG comes from Spanish white pigs: it is saltier, more pronounced and gains character with ageing. Choose Auvergne for mildness, Serrano for intensity.
Two dry-cured hams, two countries, two characters. Auvergne PGI ham and Serrano TSG ham look alike on the board, but they don't tell the same story. We put them head to head to help you choose.
Auvergne PGI ham: the French mountains
Auvergne ham has been protected by a Protected Geographical Indication since 2016. To bear the name, it must be salted, dried and aged in Auvergne, from French pigs, according to precise specifications. Ours dries at 750 m altitude, in the dry mountain air.
- Taste: mild, lightly salted, with hazelnut notes that grow stronger with ageing.
- Texture: firm and melting, white, fragrant fat.
- Ageing: 9 months minimum, 12 to 14 months for more intensity, up to 24 months for our Gold Medal farmhouse ham.
Serrano TSG ham: the Spanish classic
Serrano ("from the sierra") is the Spanish dry-cured ham from white pigs. It holds a TSG, Traditional Speciality Guaranteed: this European label guarantees the traditional method (salting, resting, drying, ageing), not a geographical area. Serrano can therefore come from anywhere in Spain.
- Taste: saltier and more pronounced than Auvergne, with aromas that deepen markedly between 12 and 24 months.
- Texture: drier, thin slice that melts in the mouth.
- Ageing: 12 months minimum for our pieces, up to 24 months.
Head to head
| Auvergne PGI ham | Serrano TSG ham | |
|---|---|---|
| Origin | Auvergne, French pork | Spain, white pig |
| Label | PGI (geographical origin) | TSG (traditional method) |
| Taste | Mild, hazelnut | Salty, pronounced |
| Ageing | 9 to 24 months | 12 to 24 months |
| Ideal for | Platter, raclette, sandwich | Tapas, aperitif, melon |
Which to choose?
- You like mildness and want a ham that pleases the whole table: Auvergne PGI 9 months.
- You're after character and authentic tapas: Serrano 18-24 months.
- You want an exceptional piece to give: the Gold Medal Auvergne farmhouse ham, or the 100% Iberian Bellota aged 36 months.
- You can't decide: take a 500 g Serrano taco or some slices to taste, before moving on to a whole ham.
How to enjoy them
In both cases: thin slices, room temperature, country bread. Auvergne pairs with a cheese from the region (Saint-Nectaire, Cantal) and a light red. Serrano calls for melon, figs, manchego and a glass of Spanish wine.
Frequently asked questions
What's the difference between PGI and TSG?
PGI guarantees a geographical origin and local know-how. TSG guarantees a traditional recipe, wherever it's made.
Is Serrano an Iberian ham?
No. Serrano comes from white pigs; Iberian and Bellota come from the Iberian breed. We explain it all in Serrano, Iberian, Bellota: what are the differences?
Which is saltier?
Serrano, generally. Auvergne is milder.
Discover our Auvergne PGI hams and our Serrano TSG hams, sliced, as a taco or whole and boneless.
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