Jamón Serrano is a product that is deeply rooted within the history of Spain, and is considered an essential part of Spanish culture. The Celts considered the pig to be a cult object, and it was the main sustenance of their nutritional diet. In the 2nd Century BC, during the Roman Empire, the first references in writing appear related to salting and preserving pork meat. A traditional method of curing pork was developed over the centuries, making the best of the advantages that the cold and dry mountain air offered (mountain range, sierra in Spanish), creating this exceptional product that we now know as Jamón Serrano.

Jamón Serrano is a product that is rich in proteins, minerals and vitamins. It has become one of the basic foods of the Mediterranean diet.

The art of salting and curing hams is an inherited gastronomy art that has survived over the centuries and is currently still used when preparing the Jamón Consorcio Serrano.

How is the Jamón ConsorcioSerrano produced?

The current process used to produce the Consorcio Serrano Ham reproduces the traditional method that has been used throughout the centuries by the Serrano Ham experts.

In order to prepare the Jamón Consorcio Serrano, the following is necessary: quality raw materials, fresh ham that complies with the origin specifications and techniques (weights, fat content level …) established by the quality regulations set by Consorcio del Jamón Serrano Español.

The process starts with the microbial STABILITY of the fresh ham by use of low temperature and high humidity. Once this is established, we move on to the following steps:

SALTING and POSTSALTING.- The main aim of this step is to add the sea salt in the fresh piece of ham, to promote dehydration and preservation.

DRY-CURING AND MATURATION.- The temperature is gradually raised, and at the same time, the humidity is reduced, therefore achieving a natural fusion from the fats, obtaining an even distribution of the fats throughout the muscle tissue, developing the sensory characteristics (color, aroma and taste) specific to Jamón Serrano.

AGEING.- Final step involved in the curing process. This is when the maturing of the cured ham reaches an end. It is done very slowly, until turning this exceptional product into what we know as Jamón Serrano.

SELECTION.- Once the Jamón Serrano is ready to be marketed, a specialized team of food inspectors from the Consorcio del Jamón Serrano Español selects one by one the Jamón Serrano that includes all the requirements established in our quality regulations, due to its configuration and organoleptic characteristics.

SEALED.- All Jamón Serrano that have satisfactorily exceeded the selection process are sealed and identified with the Consorcio Serrano Seal of Approval.