Serrano Ham and Jamon Iberico.

Your guide to Serrano Ham.

There are not many hams more highly-regarded in the gourmet world than dry-cured serrano ham.

Serrano ham is traditionally served as tapas but can also be used for cooking in any number of delicious recipes.

Although it is, quite rightly, regarded as one of life’s rare delicacies, jamón serrano is a normal part of everyday life in many homes here.

There you will find it in a prominent place, with its knife conveniently placed, just asking to be carved and eaten.  

The idea being that you take a few small slices as you pass by for a tasty tapas treat, as and when the fancy takes you.

Make no mistake, the best hams are expensive, but you don’t eat it like a McDonalds, you savour it in small bites of blissful indulgence. 

(If you would like to try serrano ham for yourself I can recommend La Tienda.com the online Spanish food store. There you will find a good selection of hams which you can buy in small packs or, if you're ready to eat like the locals, a whole leg!) 

Salting and then dry-curing for 1 to 4 years gives it its characteristic deep, rich flavour and its firm texture.  

The nearest thing to it has to be Parma ham from Italy but, with the greatest respect to the fine producers of that country, prosciutto doesn’t come near serrano ham for sheer, mouth-watering flavour.

In my own humble opinion, of course!

 

Choosing and buying your hams

The Denominaciónes de Origen of the hams

Storing, carving and eating your ham

Feeding and breeding of the hams

Curing and maturing of the hams

Serrano ham and health

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