Spanish Serrano Ham

Serrano ham, called Jamón Serrano in Spanish, is an air-dried Spanish ham that is obtained from the lean ham of the white or light-colored domestic pig.
Its traditional production and composition have been protected as a "Guaranteed Traditional Specialty" since November 1999.

The name Serrano is derived from the Spanish word Sierra, which means mountains. In the original production process, the ham matured in the fresh mountain air. The maturation process in the mountain air takes at least 12 months. This gives the Spanish Serrano its typical, aromatic taste and color, which varies between delicate pink and dark purple.

In terms of taste, there are big differences in the hams that are called "Serrano". Since it is sufficient to follow the manufacturing process for naming it "Serrano", you should pay attention to the country of origin when buying Serrano ham.

We guarantee: Our Serrano hams are freshly imported from Spain and matured to their full taste in the fresh Sierra mountain air.

Jamon Serrano Gran Reserva 500g - Serrano ham in slices family pack
Jamon Serrano Gran Reserva 500g - Serrano ham in slices family pack
  • Spanish Serrano ham in a big pack
  • Gran Reserva (at least 15 months ripened)
  • Between 30 and 40 slices
  • Seperator between slices to ease serving
  • App. 500 g
13.20 €
26.40 € per 1 kg.
VAT exempt according to current tax regulations excl. Shipping costs
Jamón Serrano Ham Chunk 1.1 kg
Jamón Serrano Ham Chunk 1.1 kg
  • Lean pork meat, boneless
  • Whole chunk
  • In cubes to cook or in slices on toast
  • App. 1.1 kg
26.85 €
24.41 € per kg
VAT exempt according to current tax regulations excl. Shipping costs
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Spanish Serrano ham

Serving suggestion

Classically, the Serrano is cut into wafer-thin slices and consumed as tapas with a hearty red wine or as a sandwich with a little olive oil.
Diced in small pieces, it can be fried in the pan to give a pasta dish, a stew or a bean dish the appropriate Spanish flavor.
 

Manufacture

Serrano ham is mainly obtained from the Spanish white pig and goes through two phases after slaughter:

In the first phase, the ham is covered with several layers of coarse-grained salt (curing salt and sea salt), which is washed off again.
The salt initiates the gradual drying and extends the shelf life.

Air drying takes place in special chambers at a temperature of 6 ° C and high humidity. The temperature is slowly increased up to 34 ° C, which simulates the seasons of spring, summer and autumn. The humidity is reduced during this. This process is known as very gentle and gentle air drying.

After drying, the second phase begins. The ham is then stored in bodegas, where it reaches its degree of maturity under optimal conditions.
The ham normally loses at least 34% of its original weight through fluid loss.
The entire ripening cycle, from soaking to full ripening, is at least 9 months.