Their 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 15 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.
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.
Nutritional information coming soon!
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