The product
Jamón Serrano 24 deboned
Top range for Serrano Monte Nevado, matured for 24 months
Code:
79211
Country of origin: **
Spain
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Pigs legs mainly white pig breeds crossed with Duroc |
|---|---|
| Appearance | The boneless ham shows the classic asymmetrical pear shape, the meat is deep red, with few tyrosine grains |
| Taste | Sweet and juicy, pleasantly soluble; the taste is long, with strong notes of acorn and nuts |
| Maturing | 24 months |
| Curiosity | Monte Nevado dryers are located in natural environments where "intelligent windows" are used to enable the natural and long curing process in the fresh mountain air |
| Suggestions | Very nice tasted on its own; you can enjoy it comparing with a Parma ham matured for 24 months |
| Ingredients | Pork leg, salt, sugar, preservatives: E252 and E250, antioxidant: E301 |
|---|---|
| Weight | 5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +1 °C and +7 °C |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 1004 kJ / 240 kcal Fat: 12 g of which saturates: 4,8 g Carbohydrate: 0 g of which sugars: 0 g Protein: 33 g Salt: 5 g Typical value per 100 g |
The producer
Monte Nevado - Segovia - Castile and León - Spain
Why we chose them
Monte Nevado is a family business with 125 years of history. In 1898, Juan Olmos returned from the Cuban War and used his savings to buy pigs.
Within a few years, he became an important producer of cured hams. Led by his son Vicente and then his grandson Miguel, the company grew to
become one of Spain's leading ham producers, specialising in Jamón Serrano, Ibérico and Mangalica. Monte Nevado is one of the few companies to
produce Jamón Serrano, awarded as the best of the year, without preservatives. The jewel in the crown of their production is the 100% Iberian Jamón
de Bellota, recently awarded the title of "Mejor Jamón 2025" by Alimentos de España. Monte Nevado closely monitors the entire production chain,
from breeding in the dehesas where during the Montanera each pig has two hectares of forest to feed on grass and acorns to curing, which lasts
at least 42 months. Monte Nevado is also deeply linked to Mangalica, a Hungarian breed of pigs with thick fur and fatty meat, which until a few years
ago was at risk of extinction but has been saved thanks to Juan Vicente Olmos, fourth generation, now at the helm of Monte Nevado.
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