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.
STORAGE & CARE
Boneless Serrano ham should be kept in the refrigerator in an airtight container so that it does not dry out. This extra preservation is necessary because once the bone is removed, the curing process stops.
It is recommended to cut only the amount of ham to be consumed at that moment or keep the slices wrapped in plastic to avoid contact with air.
For greater enjoyment, it is recommended to take the sachet out of the refrigerator 30 minutes before consuming it, thanks to it you enhance its flavor. We also recommend consuming it at room temperature, around 24 degrees.