Serrano ham & cured meats

Serrano ham

Our Serrano ham (Traditional Specialty Guaranteed) has been made in the same way ever since 1950. We select the best legs and craft them by hand, one by one. The air of the Pyrenees does the job of curing the ham while we make sure the temperature and humidity are always kept right. The same recipe year after year, generation after generation.

Characteristics

Traditional Specialty Guaranteed
Since 1950
Traditional recipe
White and Duroc breeds
Jamón serrano Gran reserva

Serrano ham

Our range offers three categories depending on their curing time: Gran Reserva, Reserva and Bodega.

  • V-cut
Serrano ham joint

Serrano ham joint

We offer three categories depending on their curing time: Gran Reserva, Reserva and Bodega.

  • V-cut or with rind.
Cured pork shoulder .

Cured pork shoulder .

We use the same process as for our Reserva hams. The outcome is this magnificent cured pork shoulder with its marbled texture and exquisite flavour.

  • V-cut or with rind.
Centre-cut of Serrano ham and shoulder

Centre-cut of Serrano ham and shoulder

Our range offers three categories depending on their curing time: Gran Reserva, Reserva and Bodega.

  • White V-cut.
  • Yellow V-cut.
  • Trimmed and without outer rind.
Block of Serrano ham and shoulder

Block of Serrano ham and shoulder

Our range offers three categories depending on their curing time: Gran Reserva, Reserva and Bodega.

Taco de jamón y paleta serrana

Diced Serrano ham and shoulder

Gran Reserva or Reserva, depending on curing time.

  • 1 kg.
  • 500 gr.
Paleta curada loncheada

Sliced Serrano ham and shoulder

Depending on curing time: Gran Reserva, Reserva and Bodega.

  • 100 gr.
  • 500gr.

Our production process

Proceso de producción jamón serrano

Presentation formats

Jamón y curados - Natural

Pieces

A full leg of ham, presented, as always:

  • In a box.
  • Special presentation formats.
Jamón y curados - Vacío

Vacuum-packed

Vacuum-packed to keep the qualities of ham intact:

  • Whole boneless: centre, mid-centre, block and half-block.
  • Boneless cuts: diced, cushion, fore cushion, and tip.
  • In slices.

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A SAMCA Group Company