Serrano ham is a Spanish dry-cured ham made from white pigs, salted and air-dried over an extended period. It is one of Spain’s most recognizable table staples — served thin-sliced as a standalone bite, layered on bread, or arranged on a board alongside cheese, olives, and bread. This pack is designed specifically for that kind of serving moment. Three individual round trays, each pre-sliced and vacuum-sealed, open one at a time so the rest stays fresh. No carving, no stand, no preparation — just open, plate, and serve.
Two ingredients. Nothing else
Pork and Mediterranean sea salt. No nitrates. No gluten. No allergens. No GMOs. The clean label is the result of a curing process that does not need anything else: salt, mountain air, and 24 months of natural drying in the Sierra de Guadarrama, Segovia. What reaches the tray is exactly what 24 months of that process produced.
24 months of curing in Segovia’s mountain drying rooms
Since 1898, Monte Nevado has selected heavy white pigs and allowed each leg to cure at its own pace. The master curers — caladores — inspect each piece individually and decide when it is ready. The 24-month average curing time produces a serrano with real depth: balanced flavor, clean aroma, fine fat marbling, and a finish that holds from the first slice to the last. The same legs behind this sliced format are the ones that earned Monte Nevado the award for Best Serrano Ham in Spain in 2026, 2025, and 2022 from the Spanish Ministry of Agriculture.
