Serrano 18 month Jamón

Serrano ham literally "ham from the sierra, or mountains" is a type of jamón (dry-cured Spanish ham), which is generally served in thin slices.

Serrano hams are made from the landrace breed of white pig and are not to be confused with the much more expensive jamón ibérico.

Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling.

Salt is washed off and the hams are hung to dry for about 6 months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured.

The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham".

There is approximately 4-6 slices of serrano per 100 grams.

Select the number of grams that you require.