Serrano ham is obtained from salting and air drying the hind legs of the pig. This same product is also called a shoulder when it is obtained from the front legs. It is called serrano for the custom of curing the ham in high places in the mountains, where low temperatures facilitate curing.

The cured serrano ham has three denominations:

-Bodega curing from 9 to 12 months.

-Reserva from 12 to 14 months.

-Gran Reserva with cures from 15 months or more.

JAMONES GRANADINOS S.A. its activity dates back to the thirties of the last century. In these times the ham was collected in the home slaughter, in small batches, which indicates the difficulty at that time to find the raw material.

Today, Jamones Granadinos, S.A. is an expanding company that distributes and sells its products both nationally and internationally.Their current facilities have been designed according to the most demanding standards in technical-sanitary matters, in which they have incorporated the latest existing technologies and always taking advantage of the microclimate (temperature and humidity), ideal for the excellent curing of their hams. 

SERRANO HAM BONE-IN

SERRANO HAM BONELESS

SERRANO HAM PRE-SLICED