Montenevado Jamon Serrano (Ham) Bone-in Reserve 24 mo

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Monte Nevado select hams from heavy pigs, which allows them to extend the curing process for an average of 24 months. Since 1898 Monte Nevado family know the best herds, and they have accumulated knowledge and experience to tune and choose the exact time of curing of each ham. Their master ham artisans review and classify each shoulder ham piece by piece, and are responsible for ensuring that each one receives the appropriate maturation period. The experts decide when each piece is ready and worthy of carrying the Monte Nevado label. Each ham at its moment of perfection, no matter how long it takes. The slow and lengthy natural curing process allows to get the best aroma and flavor from each piece: each one reaches its point of perfection at a different moment. All of the cellars and dryers at Monte Nevado are situated in natural environments. Additionally, the windows allow to take full advantage of the fresh mountain air, just as their forefathers did. This makes the drying process softer and more natural.

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Meat has hues ranging from pink to purplish red with a fine grain, and may occasionally show tyrosine crystals as a result of its lengthy curing process. Characteristic fragrance of delicately cured meat
Delight yourself with fine slices, by themselves or with our Taralli crackers.
Pork ham, salt, sugar, perservatives (E-252 and E- 250), antioxidant (E-310)