The Spanish have dabbled in the art of ham making since antiquity, and Jamón Serrano might just be their masterpiece. So much so, it’s become entrenched in the culinary customs of every Spanish region. Its name means "mountain ham," since it’s traditionally produced on windswept mountains where mild summers and cold winters favor the gradual aging of the meat. Cured for 18 months, it’s derived from white pigs, and blended with garlic and seasonings, slowly absorbing the flavors of its natural surroundings and acquiring a powerful, iron-fuelled flavor and hearty consistency.
This meat is normally enjoyed raw, so preparation is as simple as cutting it into paper-thin slices with a knife or deli slicer. This is made especially easy since the bone has already been removed for you, eliminating an otherwise tricky obstacle. Once sliced, this meat can be relished in antipasti, meat platters, sandwich fillings, tapas, pastas, salads and a whole range of other recipes.
This ham is brought to you by Redondo Iglesias. Founded in the windswept hills of Valencia, Spain almost a century ago, the company offers an extensive range of dry-cured hams and sausages, all hand crafted and hand selected to ensure superior quality. By emphasizing minimal processing, natural ingredients and time-tested techniques, they’ve acquired a confident base of supporting customers and international acclaim, making them worthy of the title: Maestros del Jamón.