D’Artagnan 18-month Aged Boneless Spanish Serrano Ham, 9.5 lbs

Description

Shipping & Handling Included*

Product Details

Limit 3 Per Membership
Your delicious Serrano is dry-cured for over 16 months and reaches a water activity of below 0.90, which makes it shelf stable so do not be alarmed if the inside of the box is at room temperature when you receive your shipment. However, please refrigerate your Prosciutto after receiving it and conserve it in the fridge.
Bring your favorite tapas home with this premium Serrano ham, and experience the true taste of Spain.
D?Artagnan?s Serrano ham starts with traditional heritage-breed pigs, a cross of Duroc and Landrace breeds. The ham is handcrafted in the mountainous region of Rasillo de Cameros in Spain by a family of fourth-generation maestro jamoneros (literally ?ham masters?.
This ham is produced by strictly adhering to the age-old methods for making Jamon Serrano, developed by the family?s ancestors, adding only the latest high-tech quality controls.
Naturally dry-cured for 18 months with nothing but sea salt and mountain air and no added nitrates or nitrites, this is a rare ham to find in the USA. The end results of the deliberate care and quality ingredients is a superior-quality ham with a richer and more developed flavor characteristics than the more commonly available 8-12 month aged Serrano ham.
Serrano ham is very versatile and requires no preparation except to slice thin and enjoy. Try it with tapas, in a grilled Serrano & Manchego cheese sandwich, Serrano-wrapped prawns, salads, pizza, pasta the options are limitless!

• Handcrafted in Spain by fourth-generation masters
• Aged a minimum of 18-months
• Cured only with sea salt
• Boneless, with rind trimmed off
• No nitrates or nitrites added
• Traditional heritage breed pigs, a cross of Duroc and Landrace breeds
• Serrano ham is very versatile and requires no preparation except to slice then and enjoy
• 9.5 lb minimum weight

Specifications

Bone In/Boneless: BonelessBrand: D’ArtagnanCase Count: 1Cured: YesMaturing Time: Greater Than 10 MonthsProcessing Applied: Dry Cure

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