Serrano ham may be Spain’s counterpart to Italian prosciutto, but it stands apart in several key ways. It’s dry-cured at a higher temperature and without the traditional lard coating used in prosciutto, resulting in a firmer texture and a deeper, more concentrated flavor. The result is a cured ham that’s slightly drier, more savory, and intensely flavorful.
This Serrano ham from Redondo Iglesias begins with hams from Spanish white pigs, which are salted and aged in cool mountain air for at least 12 months. It’s already thin-sliced, so simply remove trom the package and serve it with Marcona almonds and Manchego, wrapped around melon or figs, or layered onto a crisp salad for a savory touch.
Ingredients: 98% White Pork Ham, 2% Mediterranean Sea Salt.
Nutritional information coming soon
Nutritional information coming soon