The mountain climate -cold and dry in winter, warm in summer- is ideal for curing Serrano ham and cold meats (chorizo, salami) naturally. Duroc is a breed of pig. Its meat is noted for its succulence, its taste and in particular for the marbled streaks of fat that are stored between the muscle fibres. This marbled effect is much more visible than in Iberian hams, but that does not mean the product is fattier.
Nico Jamones have been producing Iberian and Serrano cured legs and shoulders of ham and Chorizo for more than fifty years and have become one of the main producers in Spain. Nico Jamones uses generations of experience and the most advanced technology to produce premium quality products. There commitment to consistent quality and continuous improvement is what sets them apart.
Jamon Serrano shoulderham can be eaten either in thin slices or in small chunks, combined with all types of dishes, such as paella, Spanish omelette, salads, pasta, baguettes, fried eggs with potatoes, bread with tomato, melon etc. Serrano has a much deeper flavour firmer texture than its closest relative, Italian prosciutto.
DrinksPerfect with red wine or beer