Serrano Hams
Whole Serrano hams in bone-in, boneless and block presentations for carving.
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Jamón Serrano Pata Entera (Bone-in Leg)
Whole bone-in Serrano leg (Jamón Serrano Pata Entera). 7 kg.
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Serrano ham block (Jamón Serrano Bloque). 5 kg.
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Jamón Serrano ½ Bloque (Half-Block)
Serrano ham half-block (Jamón Serrano 1/2 Bloque). 2.5 kg.
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Jamón Serrano Deshuesado (Boneless)
Boneless Serrano ham (Jamón Serrano Deshuesado). 6 kg.
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Jamón Serrano Deshuesado sin Piel (Boneless Skinless)
Boneless skinless Serrano ham (Jamón Serrano Deshuesado sin Piel). 6 kg.
Serrano ham (jamón serrano) is Spain's most exported cured meat: a white-pig ham salted, rested and dry-cured for a minimum of several months until it develops its characteristic aroma and savoury depth. Whole hams are the reference format for restaurants, hotels, delicatessens and slicing plants, and the price per kilo is lower than for sliced packs.
Range and formats
Jamón Serrano Pata Entera, the whole bone-in leg of about 7 kg for carving stands and display; Jamón Serrano Deshuesado, boneless, about 6 kg, and Deshuesado sin Piel, boneless and skinless, about 6 kg, both for slicing machines; Jamón Serrano Bloque, a 5 kg block, and ½ Bloque, a 2.5 kg half-block, for uniform slices in foodservice and industry.
Buying advice for importers
Choose bone-in legs for carving and display, boneless hams for delicatessen slicing, and blocks when you need regular slices for sandwiches or trays. Curing time determines flavour and shelf life; tell us your channel and we will recommend the right curing grade. Serrano ham is supplied to markets where pork is permitted; check the approved-establishment requirements of your country, which we verify before quoting.