Since 1898 we know the best herds, and we have accumulated knowledge and experience to tune and choose the exact time of curing of each ham Our master ham artisans review and classify each shoulder ham piece by piece, and are responsible for ensuring that each one receives the appropriate maturation period. Our experts decide when each piece is ready and worthy of carrying the Monte Nevado label. Each ham at its moment of perfection, no matter how long it takes. Time and air... Our slow and lengthy natural curing process allows us to get the best aroma and flavor from each piece: each one reaches its point of perfection at a different moment. All of the cellars and dryers at Monte Nevado are situated in natural environments. Additionally, the windows allow us to take full advantage of the fresh mountain air, just as our forefathers did. This makes our drying process softer and more natural.
- Serrano ham "24", is from pigs of Celtic origin, bred in Spain and selected for their size, age and proportion of fatty material.
- Tasting note: Meat has hues ranging from pink to purplish red with a fine grain, and may occasionally show tyrosine crystals as a result of its lengthy curing process. Characteristic fragrance of delicately cured meat.
- We select hams from heavy pigs, which allows us to extend the curing process for an average of 24 months. When it’s ready, Serrano 24 exits our main gate: it has reached its moment of perfection.
- Ingredients: pork ham, salt, sugar, perservatives (E-252 and E- 250), antioxidant (E-310)
- All of the cellars and dryers at Monte Nevado are situated in natural environments. Additionally, the windows allow us to take full advantage of the fresh mountain air, just as our forefathers did. This makes our drying process softer and more natural.
.png){kind=logo}
