Ham,Prosciutto,Bacon (Cured & Smoked Meats)

The initial curing takes place in winter, when the low temperature and low humidity help ensure a long-lasting cure. Rubbed with pure, coarse sea salt, the curation process is carefully monitored in the Extremadura and Castilla-Leon regions of Southwestern Spain. Only after twenty months do these hams reach the proper level of texture, taste, and aroma to be considered Serrano Hams. Learn More