Our Serrano hams have a curing period of at least sixteen months. But what really makes them different to other hams is their taste and smell. Our slow curing process reminds the way hams were done in the villages of the area in the old days.
Three distinguishing characteristics to get the best taste and smell:
– Fatty cured hams: both in the infiltrated and external fat, is where the flavor is. The fattier the ham, the longer the curing process is.
– Low salt: Traditionally the salting process lasted one day per kilo. Nowadays we have reduced the time in order to keep the flavor of the ham and not a salty flavor. This curing process takes longer, but the results are worth it.
– Slow curing process: for a high quality ham the process must be slow; even more for fatty and low-salt hams. That is the reason why our curing process takes, at least, 16 months.