Serrano-Style Ham

Name: Serrano-Stil Schinken
Total time: 14 d
Ingredients: 35 g Grobes Meersalz; 5 g Nitritpökelsalz (0,4–0,5% NaNO2); 4 g Edelsüßer Paprika; 3 g Schwarzer Pfeffer, grob gemahlen; 1 g Oregano, getrocknet; 1 g Knoblauchpulver

Curing MixPorkCold SmokingHard14-21 days curing, 6-12 months agingNo core temperature target (Raw Ham)No smoking (Air drying)None (Air drying)

A classic Spanish dry-cured ham, characterised by its intensive salt crust and long ageing period. The combination of sea salt, paprika and black pepper gives it its distinctive spicy character. Traditionally aged by air and time alone, without smoking.

Ingredients(for 1 kg)

Coarse sea salt35 g

Curing salt (0.4–0.5% NaNO2)5 g

Sweet paprika4 g

Black pepper, coarsely ground3 g

Dried oregano1 g

Garlic powder1 g

Instructions

Salt Curing

7–10 days

Completely bury the pork leg in coarse sea salt so that the meat is covered on all sides. Store at 3–5 °C. Allow one day of salt curing per kilogram of weight.

Spice Curing

7–14 days

Remove the ham from the salt, rinse the surface and pat dry. Thoroughly massage in the spice mixture (curing salt, paprika, pepper, oregano, garlic). Vacuum seal again and store at 4–6 °C.

Surface Drying

2–4 weeks

Hang the ham in a cool, well-ventilated place at 6–10 °C and 70–80% humidity. The surface should feel firm and dry. If necessary, wipe away mould with a cloth soaked in olive oil.

Ageing

6–12 months

Continue ageing at 12–16 °C and 60–70% relative humidity. During this phase the ham develops its characteristic flavours. A weight loss of 30–40% is normal and desirable.

Pro Tip

Gradually raise the ageing temperature: first months at 6–10 °C, then increase to 12–16 °C. This simulates the natural seasonal change in the Spanish mountain regions.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free