The product

Jamon Serrano Trivium Deboned

The classic Serrano cured for 15-16 months
Country of origin:
5 kg approx
Minimum order:
1 piece
More Information
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 15 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
More Information
Weight 5 kg approx
Packaging Vacuum packed
The producer

Monte Nevado - Segovia - Castiglia Leòn - Spain

Why we chose them
Monte Nevado is a family owned and run company that has been in the production of Spanish Jamon for four generations. In 1898, in his efforts to escape the Cuban war, Juan Olmos moved to Spain; he was unemployed and began to work as a butcher. Within few years he became the most important producer of cured ham. After Juan the company was led by Vicente, the son, and then by his grandson Miguel. Generation after generation the company has grown to become one of the best-known companies in Spain for the production of high quality Jamon Serrano. Monte Nevado is part of Consorcio Serrano, a private entity which guarantees the quality of the entire production chain, starting from the pigs breeding to the maturing of the hams. Today the company is led by Juan Vicente Olmos, whose history is strictly linked to the recovery of the Mangalica, a breed of pigs with thick hair and a meat very rich in fat, what contributes the most in the production of high quality Jamon. In the 90's Juan Vicente, Miguel's son, traveled in many places in order to find new races of pigs to use in his production. In 1991, in Hungary, he discovered the Mangalica race. At that time there were only 300 heads across the country. Today the breed is saved from extinction and there are over 30,000 animals raised in the Hungarian nature.
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