on-the-bone

This ham is made from the meat of pigs from the province of Teruel in Aragon, and is cured for a minimum of 14 months, allowing it to develop a full, clean flavour. It has a good balance of sweet and savoury notes, a dense, meaty flavour and a firm, dry texture; an excellent value serrano ham (minimum weight 7kg). Find out more about Spanish Ham and how to carve at our Ham School. You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.