Jamón Serrano Style Ham

Name: Jamón Serrano Stil Schinken
Total time: 7 h
Ingredients: 40 g Grobes Meersalz; 3 g Schwarzer Pfeffer, grob gemahlen; 2 g Knoblauchpulver; 2 g Paprikapulver, edelsüß

Curing MixPorkCold SmokingHard7–16 monthsNo core temperature (raw product)No smokingNo wood (air drying only)

Jamón Serrano is Spain's most famous mountain ham, made from white pigs and salted and air-dried using the traditional method. The characteristic ruby-red color and robust, savory flavor develop through months of aging in cool mountain air. A subtle hint of garlic and pepper enhances the natural pork aroma.

Ingredients(for 1 kg)

Coarse sea salt40 g

Black pepper, coarsely ground3 g

Garlic powder2 g

Sweet paprika powder2 g

Instructions

Salting

1 day per kg of meat

Generously rub the leg with the spice mixture, then completely embed it in coarse sea salt in a tray. Store at 0–4 °C and check daily.

Washing & Equalizing

30–60 days

Wash off the salt under cold water and pat the leg dry. Hang and store at 3–6 °C and 80–90% humidity so the salt distributes evenly throughout the meat.

Secadero – Drying

6–12 months

Hang the leg in a well-ventilated, dry room at slowly rising temperatures (10–20 °C). Humidity should be between 60–70%. Regularly check for mold or off-flavors.

Bodega – Final Aging

1–4 months

Complete the aging in a cool cellar at a constant 15 °C and 65% humidity. The ham is ready when it has developed a deep red-brown color and a pleasant, intense aroma.

Pro Tip

Curing time is based on weight: 1 day per kilogram of meat. Over-curing makes the ham unpalatably salty – use a scale and a timer.

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