Preparation of this Monte Nevado Serrano Ham starts with a fatty pig, with at least 50% of the Duroc breed, a little salt and a slow, natural drying process. The main characteristic is its fatty infiltration, which together with its large size makes it possible to cure this ham very slowly in “secaderos” where the air from the Sierra de Guadarrama or La Sierra de Cameros flows through the windows. Master Ham Artisans review and classify each piece of ham multiple times, until they decide it has reached the ideal maturation. To make Monte Nevado Serrano Ham, all-natural ingredients, with no additives, are used. The minimum curing time is 24 months.
With your Serrano Ham is a Carving Kit so that you can simply open your ham and serve it right away in your own kitchen! The kit includes:
Ham Holder: The holder is great for displaying your ham and holding it securely as you slice it. The holder can be disassembled, so you can easily clean it and store after use.
Knife: The carving knife is ideal for bone-in hams, especially Spanish Serrano and Ibérico Ham, which tend to have a firmer consistency. The knife blade is long, flexible and extremely sharp. Perfect for beginners and professionals.
Knife Sharpener: The knife sharpener is included to assist you in keeping your carving knife sharp enough to slide through your Serrano Ham.