Serrano 20 Boneless. Naturally air dried in the Spanish mountains. To make a good ham the quality of the raw material, slow air-drying and the use of little salt are essential. Respecting these principles, the ham Legado de Liedo is the smallest and less fatty ham produced in Monte Nevado. Therefore it needs less curing time: an average of 20 months. The master ham artisans review and classify each piece one by one until they decide that each ham has reached the ideal maturation.