This traditional bone-in Serrano Ham has been hung up to cure for 14 months - four months less than our Redondo Iglesias jamón serrano, which has been aged for a year and one half. The result is a milder, fresher ham which is easier to slice.

Campofrío, the largest meat producer in Spain is introducing a full line of meat and sausages/chorizos from Spain. Their premiere product is this quality Jamón Serrano, which they cure in their state-of-the-art facility in Burgos. From beginning to end the production of these hams is scientifically monitored to recreate the ideal climatic conditions.  (more info)

This traditional bone-in Serrano Ham has been hung up to cure for 14 months - four months less than our Redondo Iglesias jamón serrano, which has been aged for a year and one half. The result is a milder, fresher ham which is easier to slice.

Campofrío, the largest meat producer in Spain is introducing a full line of meat and sausages/chorizos from Spain. Their premiere product is this quality Jamón Serrano, which they cure in their state-of-the-art facility in Burgos. From beginning to end the production of these hams is scientifically monitored to recreate the ideal climatic conditions.

These hams come with the hoof still attached, as it would were you in Spain. It has the traditional Spanish look, not the unfortunate chopped appearance of those missing their 'patas'. This is authenticity carried to its ultimate level: traditional jamón serrano Spanish country ham complete with the hoof - as it always is in Spain.
  (less info)