Serrano ham

jambon serrano

What it is

A Traditional Speciality Guaranteed since 1999 — the label protects a method, not a place, which is why serrano can legally be made anywhere in Spain from white-breed pigs. Cured nine to eighteen months, it is the everyday leg: lean where ibérico is marbled, and priced to be cooked with.

In the kitchen

This is the ham to cook with: wrapped round fish or vegetables, fried to a crisp, or its bone dropped into a chickpea pot — one bone will season six litres of broth, and gives more than the slices do.

Goes with

Cantaloupe melon Tomato Olive oil Chickpeas Manchego White beans Egg

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Amontillado Caper berries Wild asparagus Brandy de Jerez Fino sherry Padrón pepper

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