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Serrano Ham 24 by Monte Nevado, whole bone-in ham
Serrano Ham 24 by Monte Nevado - Spanish gourmet by Monte Nevado
Serrano Ham 24 by Monte Nevado - Spanish gourmet by Monte Nevado
Serrano Ham 24 by Monte Nevado, whole bone-in ham
Serrano Ham 24 by Monte Nevado - Spanish gourmet by Monte Nevado
Serrano Ham 24 by Monte Nevado - Spanish gourmet by Monte Nevado

Serrano Ham 24 by Monte Nevado

$390.00

Pickup available at DELIBERICO New

Usually ready in 24 hours

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Serrano Ham 24 by Monte Nevado comes from pigs of Celtic origin, bred in Spain and selected for their size, age and proportion of fat. Since 1898, Monte Nevado has known the best herds and has built the experience to choose the exact curing time of each ham.

Why Choose Serrano Ham 24 by Monte Nevado

  • Serrano ham from Celtic-origin pigs bred in Spain
  • Average curing time of 24 months
  • Natural cellars and dryers in the Segovia mountains, with fresh mountain air
  • Each piece checked and classified by master ham artisans
  • Whole piece of 16.5–17.5 lb (7.5–8.0 kg)

About Serrano Ham 24

Curing Time

Serrano Ham 24 by Monte Nevado has an average curing time of 24 months.

Tasting Notes

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.

About Monte Nevado

Our Curing Philosophy

Our master ham artisans review and classify each ham piece by piece, and are responsible for ensuring that each one receives the appropriate maturation period. Our 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.

Our slow and lengthy natural curing process allows us to get the best aroma and flavor from each piece. All of the cellars and dryers at Monte Nevado are situated in natural environments, and the windows allow us to take full advantage of the fresh mountain air, just as our forefathers did. This makes our drying process softer and more natural.

History

Monte Nevado's rich history began in the Segovia highlands, a region famed for its ham-curing climate. In the 19th century, Juan Olmos, a Spanish-American War veteran, kickstarted pig breeding alongside agriculture and a cereal mill—a foundation for their legacy. By the 1930s, the family transitioned to ham production, invested in refrigeration, and embraced a "ham at its moment of perfection" philosophy. In the 1960s and 70s, Monte Nevado's slow, meticulous curing processes gained popularity, driving brand recognition. Their commitment to quality led to a major curing facility in 1975. Today, Monte Nevado is renowned for top-tier hams with a unique emphasis on higher fat content.

Monte Nevado exclusively cures premium hams, including acorn-fed Iberico ham, cereal-fed (cebo) ham, free-range fodder and cereal-fed (cebo de campo) ham, Serrano ham, and Mangalica ham. Regardless of the variety, Monte Nevado prioritizes slow and extended natural curing processes, allowing the aroma and flavor of each piece to reach its full potential. From the outset, Monte Nevado has championed the idea that optimal curing time is essential, neither more nor less than necessary to achieve the highest quality.

Product Details

Ingredients

Pork ham, salt, sugar, E-252, E-250, E-310.

Size & Packaging

Whole piece, 16.5–17.5 lb (7.5–8.0 kg).

See more Serrano ham or browse all bone-in Spanish ham & shoulder. Complete your set with a ham holder and knife set.

Frequently Asked Questions

What is the difference between serrano and Ibérico ham?

The main difference is the breed of the pig. Serrano ham comes from white-breed pigs, such as Duroc, Landrace and Large White, while Ibérico ham comes from Ibérico-breed pigs, a breed native to the Iberian Peninsula, which are classified by diet (acorn-fed, free-range or feed). The curing time is different too. Serrano is a Traditional Specialty Guaranteed (TSG) with minimum curing times of 9 months (bodega), 12 months (reserva) and 15 months (gran reserva), while Ibérico hams must cure for at least 20 to 24 months.

How big are a serrano ham and a serrano shoulder?

A serrano shoulder (paleta serrana) comes from the front leg and is smaller than a ham (jamón), which comes from the hind leg. For example, a whole Fermín serrano ham weighs about 15–17 lb (6.8–7.7 kg), a Monte Nevado serrano ham about 16.5–17.5 lb (7.5–8.0 kg) and a Fermín serrano shoulder about 9–11 lb (4–5 kg). You will find the size of each piece in its product details.

What do I need to carve a serrano ham?

You need a ham holder (jamonero) to keep the leg steady and a long, flexible ham-carving knife. See our ham knife set.

How do I carve and serve serrano ham or shoulder?

Secure the leg firmly in a ham holder and carve it with a long, flexible ham knife, cutting thin, even slices. Let the ham rest for 15–20 minutes and serve it at room temperature, never straight from the refrigerator. Serrano is delicious on its own, with crusty bread and olive oil, or on a board with Manchego cheese and Spanish wine. It is also great in sandwiches, scrambled eggs and croquettes. For the full step-by-step, read our guide: How to Serve Jamón Like a Pro.

Where do you ship bone-in serrano ham in the U.S.?

We ship to the continental U.S. Ground shipping usually takes 1 to 7 business days, depending on your location. For example, it can take 1 to 2 days to Florida and 6 to 7 business days to the West Coast, not counting weekends. Expedited shipping options are also available. If you want your ham for Christmas, we recommend ordering by December 15, because the holiday season is very busy for carriers and delays might occur.

Does my serrano ham arrive refrigerated?

No. A whole bone-in serrano ham or shoulder is dry-cured, so it does not need refrigeration and travels at room temperature, packed to protect it in transit. When it arrives, take it out of the box and keep it in a cool, dry place, away from sun and heat, until you start carving it.