Description

• USDA Approved
• Dry-cured in mountain air
• Cured 18-20 months
• Size 14 – 16lb

There are two keys that make the quality and flavor of Serrano hams unique. First of all the painstaking selection of the animals, which correspond to an especially fatty Serrano pig breed, followed by its freerange rearing and its natural feeding process. On the other hand the unequalled dry-curing conditions of La Alberca, which sists at a height of 1150 meters over sea level, allows us to use less SALT in the products drying and curing process, hence obtaining singular organolptic qualities.

You can make a delicious bocadillo of Serrano ham with Manchego cheese.

Check our User Guide out for a professional hand carving and storage.

Note: Hoof removed according to USDA guidelines.