• Serrano Spanish country ham
• Bone-in ~ 15lb whole ham
• Dry-cured in mountain air
• Holder not included
• USDA approved

This is the real thing - the traditional Jamón Serrano, Spain's country ham that you see in just about every bar and restaurant in Spain. Unlike American country hams, which are smoked and heavily salted, Jamón Serrano is dry-cured in the clean mountain air for 18-20 months. The resulting ham has a less salty, deeper flavor and firmer texture than its closest relative, Italian prosciutto. As it uses white European pig breeds, as opposed to the native cerdo ibercio, the flavor is smoother and milder than Iberico ham, which makes it a very popular ingredient in tapas recipes. (more info)

• Serrano Spanish country ham
• Bone-in ~ 15lb whole ham
• Dry-cured in mountain air
• Holder not included
• USDA approved

This is the real thing - the traditional Jamón Serrano, Spain's country ham that you see in just about every bar and restaurant in Spain. Unlike American country hams, which are smoked and heavily salted, Jamón Serrano is dry-cured in the clean mountain air for 18-20 months. The resulting ham has a less salty, deeper flavor and firmer texture than its closest relative, Italian prosciutto. As it uses white European pig breeds, as opposed to the native cerdo ibercio, the flavor is smoother and milder than Iberico ham, which makes it a very popular ingredient in tapas recipes.

In Spain, the traditional bone-in jamón is often mounted on a special holder which displays it at its best. Next to it rests a long sharp knife for easy carving. Throughout each day family members, relatives and friends each slice a few paper-thin pieces for a refreshing snack. The bone-in jamón is a wonderful centerpiece for any gathering of family or friends. No refrigeration is needed!

------------------------

Esto es lo más auténtico: el jamón serrano tradicional de España. Los puede encontrar prácticamente en todos los hogares de España, sobre todo en época de Navidad. De hecho, los jamones son tan populares que hay hasta una cadena de restaurantes que se llama 'Museo del jamón'.

En casa, el jamón con hueso tradicional se monta a menudo en un jamonero que lo muestra en todo su esplendor. A su lado se coloca un cuchillo afilado para cortarlo con facilidad. Cada día, los miembros de la familia, parientes y amigos cortan lonchas tan finas como el papel para picar.

El jamón con hueso es un perfecto centro para cualquier reunión de familia o amigos. No necesita nevera. Quítele la envoltura inmediatamente al recibirlo.

Cada jamón serrano artesano de Redondo Iglesias está curado en seco en España. A los sabores les lleva más de un año de interacción para alcanzar su punto álgido. Los hermanos Redondo son la tercera generación que dirige esta empresa familiar. Están trayendo a América un producto artesano curado individualmente a pequeña escala en su planta de las montañas de Utiel en Valencia.
(close)