under-10

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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serrano ham slices in a tray and tomatoesCampodulce Slices Serrano Ham, 100g brindisa spanish foods
Campodulce Sliced Serrano Ham, 100g
Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.
(1)
£4.75
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serrano ham slices in a tray and tomatoesCecinas Pablo Serrano Ham Slices Brindisa Spanish Foods
León Serrano Ham 200g
Clean, porky aromas. Balanced sweetness and salt.  Cured for a minimum of 12 months, this ham has developed a full and complex flavour and a firm, dense texture.
(22)
£8.75
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a charcuterie board selection, salchichon, chorizo, lomo (loin) and serrano ham. Yellow tomatoes at the backbrindisa charcuterie selection ham loin chorizo salchichon
Iglesias Serrano Charcuterie Selection 200g
Cárnicas Iglesias have been curing hams and chorizos since 1928. The careful craftsmanship behind their fine ibérico hams also produces the serrano ham and charcuterie in this selection. The Iglesias Charcuterie Selection contains thin slices of the classic Spanish charcuterie quartet: Serrano ham Lomo (pork loin) - cured with a touch of oregano Salchichón (salami) - cured with a bit of black pepper Chorizo - made with pimentón dulce Keep in a cool and dry place. Nutritional Information:    UoM Value Ham Loin Chor. Salch. Energy  kJ 1312 867 1791 1509 kcal 316 206 432 364 Fat g 22 5 36 27   of which saturates g 8.5 1.8 14 11 Carbohydrate g 1.3 1.6 0.6 1.9   of which sugars g 0.6 0.8 0.6 0.8 Protein g 28 39 26 27 Salt g 5.1 3.2 3.4 3.7 ALLERGENS:  Chorizo: MILK, LACTOSE  Salchichón: MILK, LACTOSE
(5)
£9.25
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Packaged sliced serrano ham by Luis Gil
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Luis Gil Organic Serrano Ham, 100g
Delicate, moist, clean flavour. Pigs graze in La Rioja’s UNESCO Biosphere Reserve. Additive free.  Embutidos Luis Gil crafts organic, artisanal charcuterie from 100% purebred Duroc pigs raised in the Ocón Valley, La Rioja—a UNESCO Biosphere Reserve. The pigs roam freely year-round, feeding on homegrown organic grains, roots, and acorns. This sustainable, closed-loop farming approach ensures exceptional animal welfare, preserves biodiversity, and produces deeply marbled, flavourful meat. Certified organic and free from additives, gluten, lactose, and GMOs, Luis Gil charcuterie offers rich flavour and a leaner profile—ideal for health-conscious food lovers seeking authentic taste and responsible farming.
(2)
£9.95
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under-10

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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