• All natural, just ham and salt
• No nitrates or nitrites added
• Aged 15 months in Spain by Monte Nevado
• Sliced in the U.S. for freshest flavor

The ham masters at Monte Nevado reject any short-cuts in creating their all-natural hams and follow the traditional methods of curing. Rather than compromising the natural flavor by speeding up the curing process with the addition of nitrates, Monte Nevado invests more curing time for the hams, as it has for four generations. This gives the natural sea salt more time to cure the hams. Monte Nevado is based in La Rioja at 3,300 feet where the fresh, dry air of the mountains cures its hams a minimum of 15 months to ensure they are as good as or better than any nitrate treated ham. (more info)

• All natural, just ham and salt
• No nitrates or nitrites added
• Aged 15 months in Spain by Monte Nevado
• Sliced in the U.S. for freshest flavor

The ham masters at Monte Nevado reject any short-cuts in creating their all-natural hams and follow the traditional methods of curing. Rather than compromising the natural flavor by speeding up the curing process with the addition of nitrates, Monte Nevado invests more curing time for the hams, as it has for four generations. This gives the natural sea salt more time to cure the hams. Monte Nevado is based in La Rioja at 3,300 feet where the fresh, dry air of the mountains cures its hams a minimum of 15 months to ensure they are as good as or better than any nitrate treated ham.

Traditionally, fresh Serrano hams are cured in the mountain air for 12 -18 months. However, in the past up to 10% of the hams were discarded due to spoilage. Some modern Spanish ham companies have virtually eliminated this problem by using modern curing methods, ultra clean facilities, and by adding nitrates. Although the addition of nitrates reduces spoilage and hastens the curing time, it comes at a cost; the flavor is diminished compared to the all natural ham. While sea salt contains nitrates, it is only a trace amount.

For over one hundred years Monte Nevado has been curing jamon high in the Sierra de Cameros mountains of northern Spain. These hams are all natural – just pork and salt.
(close)