100 grams of Spanish Ham have:
• 30-35 grams of protein.
• 8-14 grams of fat, which is necessary for your organism as a reserve element and a
precursor to other elements.
• 4-6 grams of salt.
• other elements such as vitamin B, iron, phosphorous, and calcium.
It has an intense but exquisite taste, it is smooth on the palate and has a characteristic
aroma.

Jamón Serrano "Serrano ham",
literally "ham from the sierra, or
mountains") is a type of jamón (drycured

Spanish

ham),

which

is

generally served in thin slices, or
occasionally diced.
The majority of Serrano hams are
made from the landrace breed of
white pig and are not to be confused
with the much more expensive jamón
ibérico.

Preparation
Fresh hams are trimmed and cleaned,
then stacked and covered with salt for
about two weeks in order 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 six to eighteen
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".

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