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Serrano on the bone is an impressive addition to any kitchen.  For around 7 days this jamón is cured with salt and then air dried for a minimum of 15mths. Once cut into, it will last you weeks and is sure to impress. See Accessories for cutting stands. On the bone jamón is happiest when stored hanging in a cool dark place with plenty of air flow. Once opened and cut, the leg is kept on the cutting stand with the cut faced covered by breathable cotton tea-towel. 

Gluten Free.