Serrano ham has been produced since Roman times.  It starts off by being trimmed, before packing the ham in salt.  The ham is then washed to remove the salt and finally, they 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 ham is cured in drying sheds, which are usually built at higher altitudes, earning them the name Mountain Ham.  Ham is cured at high altitude as fresh air, low humidity and a stable temperature is important for the curing process.

Most of the Serrano hams are made from Spanish white pig breeds.  Iberico ham comes from the Iberian Black pig, the Term Pata Negra relates to ham produced from pigs with black hoofs.
The Iberico hams are more expensive as they are rarer, fed on Acorns and are free range.

Serrano ham is reported to be easily digestible and contains high levels of acidic and unsaturated fats which help regulate cholesterol levels.  Ham contains vitamins B1 and B2, iron, phosphorus and proteins.  Although the ham looks fatty, the fat in Serrano ham is an important factor effecting quality. The fat should never be trimmed off as it gives the meat its signature flavour and is important keeping the meat moist.  Also contained in the fat is oleic acid, which stimulates the production of good cholesterol and reduces bad cholesterol.

 Occasionally you may notice white dots embedded in the meat, they are made up of amino acids and occur during the later stages of curing.  Don’t worry, the amino acids are not harmful and are considered a sign of a high quality cured ham.

The weight of Serrano ham differs due to the animal’s age.  An average hind leg will weigh around 7.5kg, the Paleta is from the front leg and shoulder and is typically smaller weighing around 4.5 – 5kg.