Jamon Serrano, which means mountain ham comes from white pigs. This ham is generally leaner than the Jamon Iberico. The fat is found on the outside of the ham rather than heavily marbled within the muscles. Serrano hams tend to be uniform in size, with reddish meat and white or slightly yellowish fat. The meat of Serrano hams is slightly salty and has a mild aroma.
This Jamon Serrano is dry-cured by Embutidos Fermin using authentic, time-tested methods in the mountain air of La Alberca near Salamanca, high in the Spanish mountains. Jamón Serrano is the most popular ham across Spain, and with its mild saltiness and complex flavor it is easy to see why. It is also the variety of Spanish dry-cured ham that foreign visitors to Spain will most likely encounter.
Even though cutting a boneless ham has a little less tradition than cutting a bone-in ham it is certainly much easier, especially since slicing a bone-in ham requires some experience. Serve this ham sliced as an appetizer, with fruits.
This ham is vacuum packed and can be shipped as a non-perishable product because of the dry-curing method. Just in the odd case that the vacuum bag is damaged during shipment, some mold may appear on the ham. This is no reason for ham as this mold is actually good; it is the same mold that appears on the ham during the drying period. Wash the mold of the ham and you're good to go.
NOTE: We weigh each ham before shipping. Because of the variation in the size of the ham, we'll charge your credit card according to the weight of the ham that will be shipped to you.