Serrano Ham – Gran Reserva – 16 months old.
Cured dry ham.
The Serrano ham production process includes three phases:
1- Salting: Sea salt covers the fresh ham. It will remain on the ham approximately 20 hours to two days per kilo of ham. Thanks to the curing area with a high degree of humidity, the pure salt stabilises the product at a low temperature.
2: Rest or Post-salting: Then they rinse the hams. The salt slowly and progressively diffuses through the meat.
3: Dry Curing: The fresh meat is hung in rooms that mimic the change of seasons, from the cold, moist air of winter to the dry heat of summer. As the fat melts away and chemical changes occur, the simple pork transforms into a beautifully cured ham.