Redondo Iglesias’s Serrano Plant is located in Utiel, in the Province of Valencia, aproximately 900 meters above sea level. They use fine Mediterranean sea salt and a gentle, long curing period of a minimum of 20 months to produce their juicy, intense flavored ham. The unique location, climate, low amount of salt, and long dry-cure process contributes to the aroma, taste and texture. The resulting meat is supple, sweet, nutty, and savory, with just enough salinity for balance. Each leg is carefully selected to ensure its quality and expert aging.
Probably, the best way to enjoy this boneless leg of ham is to eat hand-cut, thin slices. It is also ideal to use as a main ingredient in the preparation of traditional dishes and tapas.
This whole leg of Serrano ham has been carefully deboned for ease of slicing.
• Made by Redondo Iglesias for Mitica brand.