Monte Nevado selects hams from heavy pigs, which allows them to extend the curing process for an average of 24 months. Since 1898 the Monte Nevado family has cured hams in the beautiful Sierra de Guadarrama mountains near Segovia Spain. Their master ham artisans review and classify each shoulder ham piece by piece, and are responsible for ensuring that each one receives the appropriate maturation period. The experts decide when each piece is ready and worthy of carrying the Monte Nevado label. Each ham is at its moment of perfection, no matter how long it takes. The slow and lengthy natural curing process allows you to get the best aroma and flavor from each piece: each one reaches its point of perfection at a different moment. All of the cellars and dryers at Monte Nevado are situated in natural environments. Additionally, the windows in the curing shed to allow the fresh mountain air in just as their forefathers did. This makes the drying process softer and more natural, thus the name Jamon Serrano which literally means “mountain ham”.
Pork ham, salt, sugar, preservatives (E-252 and E- 250), antioxidant (E-310)
Shipping Countries: United States (US)
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