Jamón Serrano is Spain’s favorite cured ham, served in just about every bar and restaurant across the country. And there is no better way to enjoy Serrano ham than freshly sliced from a whole cured leg. It has a full flavor and mild saltiness along with a firm yet tender bite. In Spain, sliced jamón is served as a tapa with wine, as part of a bocadillo sandwich, or diced and added to sauteed vegetables, scrambled eggs and many other recipes.

This reserva quality whole bone-in Serrano ham by Redondo Iglesias was aged in clean mountain air for over 16 months. Over the seasons, each ham loses up to 40 percent of its weight as fat melts away, transforming the pork into an incredible jamón.

The best way to enjoy this Jamón Serrano is freshly sliced from the whole ham. The bone-in jamón is an impressive centerpiece for any gathering of family or friends. It will last for weeks on the countertop, as long as it is sliced frequently and cared for properly.

Redondo Iglesias was the first brand to gain approval for sale in the United States. It has been a La Tienda favorite since 1998, with consistently high quality and flavor. It is all natural and nitrate free.

Note that while Serrano is the most enjoyed ham in Spain, it is the little brother of the finest ham in Spain, Jamón Ibérico. The difference is in the breed of pork - Serrano is made from normal pigs and Ibérico is from special black Ibérico pigs only found in Spain.

For storage and slicing instructions for whole hams, see this page. 

NOTE: Hoof has been removed to conform to USDA standards.

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