It’s difficult to convey how incredible, how compelling, how smooth and sensitive the flavor of Jamon Iberico is. A delicacy like none other, the texture is tender, and yet this extraordinarily fine meat is lean, healthy and actually relatively low in the “bad” cholesterol. Quite simply, Jamon is the jewel of the Spanish Cuisine.

Spain is the cradle of the Jamon, a millenary tradition recognized by food connoisseurs worldwide. The pride of Spain’s renowned Culinary Tradition, from Tapas to today’s more sophisticated cuisine, Serrano ham provokes an explosion of sensations. The flavor is sweet, earthy and less salty than prosciutto, but rich in flavor. While slicing Jamon may be done on a deli slicer, the true purists insist on it being sliced by hand. Slicing a cured Iberian Ham is taken so seriously in fact, that competitions are held in Castile for the best ham carvers. Slicing with the grain is the preferred method using a long, narrow, and flexible knife (similar to a fillet knife.)

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