There is nothing more Spanish than Jamón Serrano. From time immemorial in the mountains of Spain, they have rolled fresh hams in sea salt and hung them from their rafters to cure. Thanks to extended curing, Jamón Serrano has a much deeper flavor, firmer texture, and is less fatty than its European cousin Italian Prosciutto.
The majority of Jamón Serrano is made from a landrace breed of white pigs or from commercial breeds such as Duroc. Fresh hams are trimmed and cleaned, then stacked and covered with sea salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. Following this, the sea salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for another six or more months to cure.
Jamón Serrano enjoys TSG (Traditional Specialty Guaranteed) status which attests that it objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years. Carve Jamón Serrano paper-thin and serve as a ‘Tapa’ with Manchego cheese and olives, or use it to flavor your favorite Spanish recipes.
Pairs well with sparkling wines or a dry Manzanilla sherry.