bars sharp thin
magnifying glass thin
heart thin
Long-matured jamón – ready for the slicer
The same long Serralba maturation in a format designed for efficient slicing. Bone and rind are removed, allowing more of the piece to go directly onto the slicer. At the same time, the 24–30 months of maturation, mild salt and characteristic marbling remain at the centre of the product.
White pork ham, salt, preservatives (E250, E252), dextrose.
The ham is salted, dried and matured as a whole piece before being deboned and trimmed. Its character therefore comes from the same 24–30 month process as the traditional bone-in Serralba.
Removing the bone and rind reduces trimming and preparation. This improves practical yield and makes the product easier to calculate and portion.
The compact shape makes it easier to control thickness, portions and presentation on the slicer. This is particularly useful where many consistent slices are required without spending time cutting around the bone.
Boneless hams are often selected mainly for efficiency. Here, efficiency comes after the ham has already been given plenty of time to develop flavour. The format is therefore an advantage – not the whole story.