Don Juan Jamon Serrano

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Hand-selected legs of these mountain-raised hogs are coated in salt for 2 weeks and left to age for a minimum of 13 months. During this curing period, cool mountain breezes caress the hams, which lose their fattiness and transform into a delightfully rich, flavorful cured meat! The end result is a cured ham that's unlike any others; in comparison to more well-known prosciutto, this ham is less fatty and moister, giving it a firm texture and a deep flavor that are unparalleled.


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