In 1920 Antonio Redondo Nieto began producing dry-cured sausages and Iberian dry-cured Hams in Valdelacasa, Salamanca Spain. His son Gregorio took over the family business and founded Redondo Iglesias Inc. in 1979. The tradition continues after his sons joined the business, each one making his own contribution to the products which bare their name.
Every Redondo Iglesias Jamon Serrano undergoes a poised, gentle curing process turns cured meats into delicacies, this process takes over a year, creating a ham with a distinctive taste, full of great Serrano flavor. Each ham is careful de-boned in Spain by specially trained ham carvers. Their expert skills leave you with the all the flavor of a great cured Serrano ham in a much easier to carve format.
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.