Serrano Ham 24 by Monte Nevado
Serrano ham "24", is from pigs of Celtic origin, bred in Spain and selected for their size, age and proportion of fatty material. Since 1898 at Monte Nevado they know the best herds, and have accumulated knowledge and experience to tune and choose the exact time of curing of each ham.
Our 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. 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 Time and air...
Our slow and lengthy natural curing process allows us 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 us to take full advantage of the fresh mountain air, just as our forefathers did. This makes our drying process softer and more natural.
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. Their commitment to perfection remains unwavering.
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.
Pork ham, salt, sugar, perservatives (E-252 and E- 250), antioxidant (E-310).
16.5-17.5 lb. (7.5 - 8.0 Kg. )