Serrano Ham
An air-dried ham produced in the Spanish mountains
Serrano Ham is a cured ham produced in the mountain regions of Spain. Unlike many other types of European preserved ham, it is cured in the open air rather than being smoked or heavily brined. For this reason it is described as 'air dried'.
After being coated with salt, it is left to hang in the open mountain air for at least 3 months, by which time it will be sweet, succulent, and fully cured.
Serrano ham, or Jamon Serrano to give it its Spanish name, is often used as a basis for stews and broths, in much the same way as bacon lardons or pancetta, to provide a deep background flavour.
It is, though, perhaps best appreciated as a tapas dish - simply sliced thinly and served cold with some orange slices and maybe a few leaves of fresh parsley.
NB: The superiority of serrano ham and iberico ham is hotly debated...
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More on 'Cured Meat':
Bresaola
Chorizo
Iberico Ham
Lardo di Colonnata
Prosciutto
Related Recipes
Habas con Jamon (Broad Beans and Ham)
Ideal as a tapas dish
Read full recipe published at Iberian Foods
