This is the real thing - the traditional Jamón Serrano, Spain's country ham that you see in just about every bar and restaurant in Spain. One of our favorite tapas to order during our travels is a plate of freshly sliced jamón, mildly salty and full of ham flavor.

The secret to Serrano's quality is that it is dry-cured in clean mountain air for 18-20 months. Over the seasons, a profound change occurs. Each ham loses 20 to 40 percent of its weight as fat melts away and complex flavors develop.

The best way to enjoy this extraordinary ham is freshly sliced, full of the dynamic flavor accomplished through extended curing. Pre-packaged slices are fine, but do not match the taste of thin slices cut freshly. We usually present a bone-in jamón mounted on a special jamonera holder, an impressive sight. Next to it rests a long sharp knife for easy carving. Throughout the day family members, relatives and friends each slice a few paper-thin pieces for a tasty snack. The bone-in jamón is a wonderful centerpiece for any gathering of family or friends. It will last for weeks on the countertop, as long as it is sliced and cared for properly. Each ham comes with instructions for care and storage.

Redondo Iglesias was the first brand to gain approval for sale in the United States. It has been a La Tienda favorite for over fifteen years, with consistent good quality and flavor.

Note that while Serrano is the most enjoyed ham in Spain, it is the little brother of the finest ham in Spain, Jamón Ibérico. The difference is in the breed of pork - Serrano is made from normal domesticated pigs and Ibérico is from special black pigs only found in Spain.

For storage and slicing instructions for whole hams, see this page.