Serrano Ham Bone-In "Legado De Liedos-Altos De Iberia" by MONTE NEVADO | Ham Holder + Knife | 15 mo. | 14-17 Lbrs. | No Nitrates

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About Serrano Ham Bone-In "Legado De Liedos-Altos De

LONGER HAM CURING PROCESS | Allowing the aroma and flavor of each piece to develop to its full potential, whether acorn-fed Iberico, fodder and cereal-fed, Serrano or Mangalica. From the beginning, Monte Nevado opted for a slower and longer natural curing process, even when the quick-curing of low fat hams became popular during the 70s. The best quality can only be achieved with long curing processes that allow the taste and aroma to fully develop. At Monte Nevado we work hard to ensure that each ham reaches its optimal curing time, no more and no less than needed. WE TRACK EACH HAM ONE BY ONE | 125 years of experience have shown us how to bring out the best of each ham according to its own characteristics and the climatological conditions of each season: ventilation, temperatures, humidity…Our traceability system lets us know everything about each piece from its origin to the moment you receive it.Our control system, tracking and monitoring each of our hams, has placed us among the top companies in the sector with international certification: 1986 authorized to export to the EU. 2006 authorized to export to the USA and Canada. 2007 IFS and BRC Certified, the strictest measures for quality management and food safety. WAITING FOR THE PERFECT MOMENT | Selecting the perfect moment for you to try it. We only serve hams that have reached the peak of their aroma and flavor. Our master ham artisans review and classify each piece one by one and are responsible for ensuring that each piece receives the appropriate maturation period. Certified experts such as perfumers or the best wine tasters have developed their heightened sense of smell to perform this specialized task. Many years of experience are required before our experts are able to decide when a Monte Nevado ham has reached its perfect moment and is ready to be served.