Serrano ham Monte Nevado 24 months

Serrano ham with a cure for 24 to 28 months in the tradicional drying sheds.

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.

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.