Sliced Jamón Serrano 18 months

The word “Serrano” comes from the Spanish word “sierra“, meaning mountain range, and refers to the tradition of curing ham in the elevated landscapes of the mountain ranges, such as the Pyrenees or the Cantabrian Mountains, where the cold and dry climate facilitates the maturation process and gives the pernil - as ham was called until the 14th century - that special characteristic flavour. Today Jamón Serrano is made from the hind leg of white pigs, Duroc, Pietrain, Landrace, or Large White etc; all types that do not come from the Iberian breed. Ours is Duroc, which has a percentage of fat infiltrated into the muscle mass, higher than that of the rest of the white pig breeds. It results in a moist texture with a very rich flavour. It is perfect as an appetizer!