Redondo Iglesias Jamon Serrano Gran Reserva 3 oz

Quite literally ''ham of the mountains,'' this Spanish classic has darker meat and a dryer texture in the mouth than Prosciutto di Parma. Hog legs are salted for two weeks, then allowed to dry for 6 months before being moved to a special drying room for an additional 6-18 months. The flavor is robust and a little gamey which makes it an ideal pair with a rich nutty white wine, or a glass of sherry.

Photos from Our Community

Just the Facts