nationwide · Spain
Jamón Serrano
Jamón serrano is dry-cured ham from white pig breeds, made across Spain's mountain (sierra) regions where cold, dry air cured the legs. It is Spain's everyday cured ham, less marbled and cheaper than ibérico, salted and air-dried for roughly 12 to 18 months.
Approximate, per 1 tapa portion of thin slices (~50g). Values vary by recipe and portion.
Where it comes from
Jamón serrano is dry-cured ham from white pig breeds, made across Spain's mountain (sierra) regions where cold, dry air cured the legs. It is Spain's everyday cured ham, less marbled and cheaper than ibérico, salted and air-dried for roughly 12 to 18 months. It carries the EU Traditional Speciality Guaranteed mark and is the ham most used in bocadillos and cooking.
Where to eat Jamón Serrano
0 restaurants worldwide serve it.
The variants
Serrano Reserva
Cured 12-15 months for a milder, balanced flavour.
Serrano Gran Reserva / Bodega
Cured 15+ months for deeper, drier character.
Jamón de Teruel DOP
Aragón ham with its own protected designation, cured 14+ months.
Jamón de Trevélez IGP
Cured in the high Alpujarras of Granada using mountain air and no additives.
Cook it yourself
- Jamón Serrano
Spain's everyday cured ham, air-dried in the mountain air for a year or more until it is firm, salty and savoury. Leaner and more robust than ibérico, it is the workhorse of the Spanish table, as good in a sandwich as on a board.