The product
Jamon Serrano Gran Reserva - Selección
The classic Serrano cured for 15-16 months
Code:
79210
Country of origin:
Spain
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Pigs' legs mainly from Landrace and Large White breed |
|---|---|
| Appearance | The boneless ham shows the classic asymmetrical pear shape, the meat is deep red |
| Taste | Sweet, clean, slightly salty, with a final hints of hazelnut |
| Maturing | At least 18 months |
| Curiosity | Serrano is potentially marketable after 7 months of maturing; however, companies belonging to Consorcio Serrano dedided to mature their hams at least for 10 months and a half; Monte Nevado choosed to cure this ham for at least 15 months, a lot more than the Consorcio requires |
| Suggestions | Try it with scrambled eggs or with the Padron, a Spanish type of sweet peppers |
| Ingredients | Pork ham (EU origin), 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 | UE |
| 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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