Serrano ham is obtained from salting and air drying the hind legs of the pig. This same product is also called a shoulder when it is obtained from the front legs. It is called serrano for the custom of curing the ham in high places in the mountains, where low temperatures facilitate curing.
The cured serrano ham has three denominations:
-Bodega curing from 9 to 12 months.
-Reserva from 12 to 14 months.
-Gran Reserva with cures from 15 months or more.
