Bone-In Jamón Serrano by Redondo Iglesias - FREE SHIPPING!

This is the real thing - the traditional Jamón Serrano, Spain's country ham that you see in just about every bar and restaurant in Spain. One of our favorite tapas to order during our travels is a plate of freshly sliced jamón, mildly salty and full of ham flavor.

The secret to Serrano's quality is that it is aged in clean mountain air for a year and a half. Over the seasons, a profound change occurs. Each ham loses 20 to 40 percent of its weight as fat melts away and complex flavors develop.

The best way to enjoy this extraordinary ham is freshly sliced, full of the dynamic flavor accomplished through extended curing. Pre-packaged slices are fine, but do not match the taste of thin slices cut freshly. We usually present a bone-in jamón mounted on a special jamonera holder, an impressive sight. Next to it rests a long sharp knife for easy carving. Throughout the day family members, relatives and friends each slice a few paper-thin pieces for a tasty snack. The bone-in jamón is a wonderful centerpiece for any gathering of family or friends. It will last for weeks on the countertop, as long as it is sliced and cared for properly. Each ham comes with instructions for care and storage.

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 consistent good 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 domesticated pigs and Ibérico is from special black 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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What is jamón?

Jamón is a traditional Spanish delicacy—slow-aged ham prized for its deep red color, firm texture, and rich flavor.

What’s the difference between boneless and bone-in jamón?

Boneless jamón is easier to slice and store; it can be divided or sliced using an electric slicer. Bone-in jamón has a more traditional presentation and typically yields around 11 pounds of sliced meat.

How do I store bone-in jamón?

Keep it in its plastic wrapper in the refrigerator for 2 to 3 months. Alternatively, remove the plastic and place it on a ham holder or hang it by the rope in a cool, dry place. After slicing, cover the cut surface with fat from the ham and a light breathable cloth.

Is mold on jamón dangerous?

Nope! A thin layer of mold on whole hams is harmless. Wipe it off with a clean damp cloth or a cloth dipped in olive oil.

What are the white spots found in jamón?

Those are amino acids that form naturally during aging. They're totally safe and often seen in quality aged meats and cheeses.

What should I do if the cut surface dries out?

Simply cut off the dry portion and continue slicing as usual.

Should I remove the fat and skin from unsliced areas?

No—leave the fat and skin intact on parts you're not actively slicing. They help protect the ham from drying out.

How should jamón be served?

Serve slices at room temperature to enjoy the full flavor experience.

How are perishable items shipped?

We ship refrigerated items in a recyclable cooler or insulated package with frozen ice packs to arrive in top condition. 

How will my order be packed?

We pack products carefully to ensure they arrive in top condition. Cold items are packed with insulated packaging and ice packs to preserve freshness.