This is the real thing — the traditional jamón serrano Spanish country ham. You can see them in just about every bar and restaurant in Spain. Each Redondo Iglesias Jamón serrano is dry-cured in Spain. It takes a year for the interacting flavors to reach their peak. The Redondo brothers are the third generation to head this family-operated company. They are bringing to America a product individually cured on a small scale in their plant nestled in the Utiel Mountains of Valencia.
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