Serrano ham is named because they come from the mountain range “ sierra mountain”. These hogs differ from the Iberico because they are white pigs and Iberico are black pigs. The serrano is also grain fed animal and it is used widely for a variety of tapas and traditional Spanish recipes. The Serrano ham has a high nutritional value and it has an unmistakable flavor and aroma making it one of the best Spanish hams.
These hogs are immersed in sea salt and hung to dry during the Autumn Winter months which is a suitable environment in the Sierra that provides high humidity for good salt absorption. Then in Spring and Summer with the high temperatures and low humidity the ham turns into a cured product of supreme quality and gastronomic delight! This process has changed by using technology by imitating the traditional methods to ensure levels of safety and quality
The Serrano ham is dry-cured for up to a year or 18 months resulting in a taste of deeper and firmer texture.
How to Carve and Store
Carve at room temperature. Remove the layer of fat from the top and the sides of the ham until the meat is exposed. Note: If you plan to consume the ham in 1-2 days you can remove the fat in its entirety Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Remember to slice downwards with the knife and its best not to use a slicing machine which can alter the flavor adding a metallic taste which can stymie the flavor that took long to make special! As you get closer to the bone it will become difficult to slice. To store and avoid exposure to the air you can buy any of our ham covers that we offer here. You can also cover with plastic wrap butcher paper or a moistened cloth with olive oil!
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