This truly is an example of bringing the best of Spain to America. There is no other sliced Jamón Serrano in America which approaches our level of painstaking preparation.

Once you savor this product, a three-pack will make sense to you so that it is always available to your family and guests. For the smaller household of Jamón Serrano lovers, this is a more practical form than a whole ham, or even chunks. There is no painstaking slicing required!

This is true Jamon Serrano imported from Spain: a lean ham with a rich nutty flavor, cured in the mountains of Spain for over a year. These packages contain Serrano ham by Redondo Iglesias, very thinly sliced by hand to achieve a remarkable thinness.   (more info)

This truly is an example of bringing the best of Spain to America. There is no other sliced Jamón Serrano in America which approaches our level of painstaking preparation.

Once you savor this product, a three-pack will make sense to you so that it is always available to your family and guests. For the smaller household of Jamón Serrano lovers, this is a more practical form than a whole ham, or even chunks. There is no painstaking slicing required!

This is true Jamon Serrano imported from Spain: a lean ham with a rich nutty flavor, cured in the mountains of Spain for over a year. These packages contain Serrano ham by Redondo Iglesias, very thinly sliced by hand to achieve a remarkable thinness.

Every week or so we select hams to be hand sliced into paper thin slices by a local Virginia smokehouse in a neighboring town. The owner carefully trims and carves each whole ham individually, and places an interleaf between the slices. There are about 15 full slices per pack - the number varies slightly, because it is sliced by hand.

By slicing our hams locally, rather than weeks earlier in Spain, we assure that the slices remain moist and flavorful. Once packaged, we apply our house Peregrino label - a symbol of its gourmet quality presentation.

Time for serving tapas or hors d’oeuvres? Just peel off the slices you want, arrange them on a plate accompanied by slices of Manchego or Basque Idiazabal sheep's milk cheese; some cow's milk Mahon; or a nice goat cheese seasoned with wine.

You can store the rest in a zip-lock package for another day.

  (less info)