The Quality Control Department of the Consorcio del Jamón Serrano Español, via quality control and selection piece by piece, seeks to provide the consumer with the guarantee of a product that not only is of high quality but it also homogenous; with a unique texture, smell and taste that identifies that the authentic Spanish Serrano Ham is regular over time.

A constant and systematic quality control is made referring to 3 crucial factors in the preparation of the Serrano Ham: productive plants, production process and end product. Thus, via continuous inspections and audits, each productive plant is assessed in a strict way in order to verify that they comply with optimum hygiene standards. At the same time, a control on the raw materials, the manufacturing process and the most significant part, the finished product is carried out.

In short, the Consorcio Serrano Quality Seal, which identifies Consorcio Serrano Hams, is reserved only to Spanish Serrano Ham that complies with the following quality guidelines:

• Fulfillment of the Consorcio del Jamón Serrano Español Quality standards.

• Manufacturing process exclusive to Spain.

• European T.S.G Certification (Traditional Specialty Guarantee) that protects the denomination “Jamón Serrano”. • Average curing period of 12 months (minimum curing period: 9 months guaranteed).

• Control of the facilities via periodic inspections and audits of each manufacturing plant, the process and the product.

• Quality guaranteed in each of the pieces, via a control number.

The ConsorcioSerrano Ham could be identifying by:

1. Seal of Approval, heat sealed " ".

2. Consorcio Serrano logo.

3. The number control label.

Only a limited production of Serrano hams earns the Exclusive Signature seal.