Serrano ham differs from prosciutto in a few major ways. Jamon Serrano may be Spain’s answer to Italian prosciutto, but it’s also dry-cured at a higher temperature than prosciutto, without prosciutto’s traditional covering of lard, leading to a cured ham that’s slightly drier, with a more intense flavor, than prosciutto – but not as intense as longer-aged Serrano hams, like 18 month.
This Serrano ham, imported by Mitica, starts with fresh Spanish hams that are submerged for 10 days in pure Italian sea salt before being hung up in the aging room for a full 12 months. This whole boneless ham is perfect for restaurants, catering, or anyone hosting a large party. Slice it thinly and serve it alongside Marcona almonds and Spanish cheeses like Manchego.
Ingredients: Pork, salt, sodium nitrite, potassium nitrate.
Nutritional information coming soon
Nutritional information coming soon