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Long maturation – mild salt and deeper flavour
A serrano ham does not have to be ibérico to have character. Serralba is produced from large, well-fatted pigs and matured for 24–30 months. The result is a ham with visible marbling, relatively mild salt and a rounder, more developed flavour than quickly matured standard products.
White pork ham, salt, preservatives (E250, E252), dextrose.
Serralba is produced from large and relatively well-fatted pigs. The larger ham allows a slower maturation, with moisture leaving the piece gradually while the flavour has time to develop.
Time is an important part of its character. The long maturation concentrates the meat flavour and integrates salt and fat without allowing salt to dominate the ham.
Although made from white pork, Serralba has visible fat marbling. At room temperature, the fat softens and contributes both juiciness and a rounder flavour.
There is a wide gap between inexpensive, quickly matured serrano and ibérico. Serralba occupies an interesting position between the two: classic Spanish white pork ham, but with the size and maturation time to deliver considerably more character.