200-500

Our Serrano hams are either named for their locality, such as Teruel PDO, or according to their producer, e.g. Monroyo. Shop our delicious whole Serrano ham legs or sliced varieties direct for delivery to your door.

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Teruel Serrano Ham Leg DOP Brindisa Spanish Foods
Teruel Cured Ham, Whole
Delicate sweetness. Mild saltiness. Long cure. Intense nuanced flavour. A classic mountain ham. This Teruel DOP ham is made from the meat of pigs raised and cured in the province of Teruel in Aragon, and is cured for a minimum of 18 months, allowing it to develop a full, deep flavour.  The strict terms of the DOP result in a ham that has a clean, porky aroma, an excellent balance of sweet and savoury notes and a full, rich finish. 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.
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£210.00
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Beechwood Ham Stand on a kitchen counterBeechwood Ham Stand Brindisa Spanish Foods
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Beechwood Ham Stand
This is a stand for the serious ham aficionado, weighing in at around 7kg (about the weight of a ham). It has a chrome-plated, stainless steel collar with a universal joint, meaning that once the ham has been clamped in place, its angle can be adjusted to allow you to carve your ibérico ham with precision, and a solid beechwood base for stability. Find out more about Spanish Ham and how to carve at our Ham School.
£450.00 £315.00
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200-500

Jamón Ibérico and Jamón Serrano differ in pig breed, diet, curing time and flavour profile. Jamón Ibérico is made from black Iberian pigs native to the Iberian Peninsula. It is considered the finest Spanish ham and is known for its rich, nutty flavour and melting texture. Jamón Serrano is made from white pigs and is the most widely consumed ham in Spain. It has a delicate, savoury flavour and a firmer texture than Ibérico ham.

Serrano ham is classified by curing time. De Bodega is cured for 1–12 months and has a milder flavour. Reserva is aged 12–15 months, offering more depth and firmness. Gran Reserva is cured for over 15 months, delivering the most complex flavour and a rich, melt-in-the-mouth texture.

Serrano ham has a milder flavour than Ibérico, with a firmer texture and less marbling. It is sweet, savoury and slightly salty, with a robust chew that intensifies its flavour.

Serrano ham should be sliced very thinly, against the grain, using a long flexible jamonero knife. Serve at room temperature to allow the flavours and texture to fully develop.

It pairs beautifully with crusty bread, ripe tomatoes and extra virgin olive oil. It also works well with cheeses such as Manchego or Mahón, and both red and white wines.

Store in a cool, dry place away from sunlight, ideally in a ham holder or breathable ham bag. Protect the cut surface with a slice of fat or wrap to prevent drying. Vacuum-sealed packs can be refrigerated for several months; once opened, consume within a few weeks.

Freezing is not recommended, but it can be done short-term if tightly wrapped. Defrost slowly in the fridge. Fresh consumption is always best for flavour and texture.

Serrano ham is a staple in tapas and sandwiches such as pan con tomate and bocadillos. It also works well in pasta, salads, pizzas and fusion dishes, adding savoury depth.

Yes. While Ibérico can be premium-priced, Serrano offers excellent flavour and quality at a more accessible price point, making it a versatile everyday choice.

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.

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