Authentic Serrano Ham (Bone-in) 18-24 months/ Jamon Serrano - 16-18lbs
What you're actually buying
| Approximate weight | 16–18 lb, bone-in |
| Servings of 1 oz | about 131 |
| Cost per serving | about $3.45 |
The lowest cost per serving of any whole leg we carry — the sensible place to learn to carve before moving up to Ibérico.
Authentic Jamón Serrano by Fermín, cured 18–24 months, 16–18 lb
Jamón serrano means mountain ham, and of the hams available in the US these are the most authentic by that standard: each leg is hung to dry in cool, clean mountain air and left to age for 18 to 24 months.
Cured using artisanal methods in La Alberca, Salamanca, a natural reserve declared a World Heritage site. Dry-cured in small artisanal batches, with a distinct nutty flavour.
The pigs are older, heavier and fattier than those raised in northern Europe. That is the guarantee of quality here — it makes for a tastier, more complex ham. Born, raised and processed entirely in Spain.
Gluten and lactose free. Ham holder not included.
Serrano is not Ibérico — and that is the point
Spain's coloured-seal system (Real Decreto 4/2014) applies only to Ibérico-breed pigs, so a Serrano leg carries no black, red, green or white seal. It is a different animal and a different category: white-breed pigs, cured in mountain air, and a cleaner, nuttier, less fatty flavour than Ibérico.
If a shop sells you a “Serrano ibérico”, that is a contradiction. What matters here instead is origin and curing time: born, raised and cured in Spain, 18 to 24 months.
