Jamón Serrano
Jamón Serrano is a type of cured ham from Spain, typically enjoyed in thin slices. This recipe will guide you through the curing process, which takes about 18 months.
Ingredients - Serves 30
Let's Get Started
- Choose a fresh, high-quality pork leg. The leg should be from a pig that was fed a diet of acorns for the best flavor.
- Clean the pork leg thoroughly, removing any hair and rinsing with cold water.
- Cover the pork leg completely with sea salt in a large container. Make sure every part of the leg is covered.
- Store the container in a cool, dry place for about 30 days. This will allow the salt to penetrate the meat and start the curing process.
- After 30 days, remove the leg from the salt. Rinely it off and pat it dry.
- Hang the leg in a cool, dry place with good air circulation. The temperature should be around 60°F (15°C) and the humidity should be about 70%.
- Allow the leg to cure for at least 18 months. During this time, the flavors will develop and the texture will change.
- After the curing process is complete, the Jamón Serrano is ready to be enjoyed. Slice it thinly and serve it as is, or use it in a variety of Spanish dishes.
Dietary Info
- Dish Type: Snack
- Prep Time: 7200 minutes
- Cook Time: 0 minutes
- Calories: 70
- Fat: 3g
- Carbs: 1g
- Protein: 10g
- Sodium: 780mg
- Sugar: 0g