Spain is the biggest producer of cured ham in the world and, together with Italy, produces the best cured hams as Iberico and Serrano ham. The word "Serrano” in Spanish refers to the “sierra”, or” mountain range”. It is traditionally cured in mountainous environments where very cold dry winters, low humidity and an abundance of fresh air are a prominent feature. These conditions are essential if you want to produce a true Serrano Ham.
西班牙是全球最大的風乾火腿生產地，和意大利共同出產舉世聞名的風乾火腿Iberico 和Serrano ham。當中Serrano ham中的Serrano在西班牙語中為“sierra”，意指山脈地帶。傳統上，Serrano ham於山上寒冷和乾燥而空氣流通的環境中製作，此亦是製作上佳Serrano Ham必須的環境。
Serrano ham, around 90% of the cured ham production in Spain, is made from the white pig, while the Iberico ham is produced from the “black” pig and it is considered the best cured ham in the world.
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.
How it taste
It has rich taste, deriving from a mix of different components. You can taste an intense, salty, sweet and bitter aroma. The sweet and bitter taste derives from the reactions taking place during the curation period, while the salty taste derives from the salt used during the curation period.
served at room temperature (14°-20°).
A classic Spanish sandwich: with cheeses, vegetables, eggs, tomatoes and serrano ham
in tapas thinly sliced with bread.
It is recommended not to overcook in order not to lose its original flavor.
Robust red: Rioja or a good red from neighboring Bordeaux
Crisp White from the Loire Valley
In our counters, we offer you 14 and 16 months Serrano hams as to provide you with a great choice!
Our 16 months Serrano ham is a true specialty as it is “Hembra” and it means it derives from the female pig. The particularity of the female pig ham is a softer meat and more delicate, juicy and sweet taste compared to the male pig.
In relation to the curing period, we can state that a longer curing period, as for Iberico and Parma hams, gives to the ham a more aromatic taste without losing the delicate and sweet taste.
我們提供14和16個月的Serrano Ham。當中16個月的Serrano Ham更是珍味推介之選。火腿來自母豬，肉質比公豬更鬆軟、多汁，而且更鮮甜。而對於Iberico和Parma火腿而言，風乾時間越長，火腿在原有甜香以外．更會散豐富的香氣。
Product available and information provided by FERRARINI Ham and Cheese Experts