slide 10, cheese and Charcuturie

A dry cured Spanish ham very similar to prosciutto.


Jamon Serrano literally means, “ham from the sierra or mountains.”


Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks to draw off excess
moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for 6 to 18 months, depending on the climate, as well as the size and type of ham being
cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham". The Jamon Serrano we use comes from Segovia, Spain. This is required on the menu.