Redondo Iglesias Jamon Serrano Gran Reserva

$14.00 / 3 oz Pack

Age: 15 Months
Pork
by Redondo Iglesias
Spain

A staple on any tapas menu, Redondo Iglesias Jamon Serrano Gran Reserva is a Spanish classic. With a name that translates to “ham of the mountains,” this Jamon Serrano is made using hog legs that are salted for two weeks before drying for six months. After the initial curing period, the ham is moved to a special drying chamber and aged for another six to eighteen months. The resulting ham is intensely earthy and just a bit gamey, making it a perfect companion for Murray's 1 Year Manchego.

“I sometimes prefer Jamon Serrano over Prosciutto di Parma, as it goes a little easier on the salt and is slightly gamier. I love to wrap a few slices around grilled shrimp and squeeze some lemon over it. And make sure to add some Marcona Almonds on the side for some crunch.”.

Murray’s Marketing – New York, NY

Ham, Sea Salt, Potassium Nitrate, Sodium Nitrite.

Since 1920, the Redondo family has specialized in cured meat that follows Spanish traditions.
Redondo Iglesias Jamon Serrano Gran Reserva is made using white pigs, primarily of the Duorc, Pietrain, or Landrace breed.
Hog legs are salted for two weeks before drying for a six-month period.
Once this stage is complete, the meat is moved to a special drying chamber where it then ages for an extended period of time ranging from six months to a year and a half.
The Gran Reserva designation of this ham indicates it has been aged for over 15 months.
With a darker color, a dryer texture and a bit of nutty oxidation, Jamon Serrano sets itself apart from the Italian Prosciutto di Parma.
It’s common on tapas menus, and is best enjoyed with a similarly oxidized white wine or glass of sherry.

Since 1920, the Redondo family has created high-quality cured meats that are rich in both flavor and Spanish tradition.
For four generations, their Redondo Iglesias brand has set itself apart as a producer of the finest jamon (ham).
Their Serrano plant is based in Utiel, a small city that’s nestled in the Sierra de Utiel mountain range.
The plant is not far from the Mediterranean Sea, and the mild climate of the region lends itself to the mild, earthy, savory flavors of Redondo Iglesias jamon.