Serrano Ham | Jamón Serrano Boneless Center Piece by Peregrino
When a whole ham is too much, and a package of slices is not versatile enough for your needs, this center cut piece of cured Serrano ham is just what you need.
The best way to enjoy fresh, flavorful slices of jamón is by cutting from the whole ham right before serving. But unless you are throwing a party, a whole Serrano ham may be too large. This center cut jamón can be unwrapped and sliced thinly, either by hand or in a mechanical slicer. Between uses wrap it tightly in plastic wrap.
You can use any extra trimmings as seasoning for paella and a variety of dishes, or as a flavorful seasoning for traditional cocidos and stews.
Ingredients
Pork, Mediterranean sea salt.
Nutrition Facts
Serving size 1 oz (28g). Servings per container about 32. Calories 70. Calories from fat 30. Total fat 3.5g (5%), Saturated fat 1.5g (8%), Trans fat 0g (0%). Cholesterol 20mg (7%), Sodium 560mg (24%), Total carbohydrate 0g (0%), Dietary fiber 0g (0%), Sugars 0g, Protein 9g. Vitamin D 0%, Potassium 2%, Calcium 0%, Iron 6%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
F.A.Q.
Jamón is Spain’s prized slow-aged ham, known for its deep red color, firm texture, and rich flavor.
Jamón should always be served at room temperature to enjoy its fullest flavor.
Keep it in the refrigerator in its original packaging for 2–3 months or until the best-by date.
A day or two before slicing, remove it from the packaging and let it sit uncut at room temperature on a ham holder or hang it using the rope provided.
Not at all—harmless white mold can appear on cured hams and may be removed with a cloth and olive oil.
They are amino acids formed during the aging process—common in premium hams and cheeses—and are completely safe to eat.
Place it on a ham holder in a cool, dark place and store for 6 to 8 weeks. Cover the cut surface with reserved fat, wrap in plastic, and drape with a light breathable cloth.
Only slice sections you plan to eat within a few days. Do not remove the fat or skin from unsliced parts—they protect the ham from drying out.
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