ETG Serrano ham

The method of preserving pork through salting comes from the Roman Empire and these traditional production methods are still valid today.

This ham should come from healthy pigs. The piece, with a minimum weight of 9.5 kg with leg and 9.2 kg without leg, must be pressed to remove blood, and heated to 30ºC. Then the ripening process begins, lasting a minimum period of 210 days. First of all, the ham is salted until properly dehydrated, washed, left to rest for a minimum period of 40 days, dried and matured for a minimum of 110 days, and, finally, left to age until the moment of commercialization. Serrano ham is usually consumed as another sausage, accompanied by bread or in hors d'oeuvres, but it also offers many possibilities for incorporation into culinary preparations.

ETG
Productes de la terra

Meat and sausages

Gastroteca

Season calendar

GEN
Feb
Sea
Apr
Never
JUN
JUL
AUG
THIRST
OCT
nov
From

Complementary information

It is found whole in delicatessen shops throughout Catalonia, and also already cut into hermetically sealed plastic bags where the expiration date and the legend "Pernil Serrà. Guaranteed Rational Specialty", together with the community symbol.

Attributes and nutritional properties

Serrano ham, like all pork derivatives, is an excellent source of high quality protein. In addition, it contains a high proportion of unsaturated fats. As for vitamins, it is a good source of B vitamins, essential for controlling our body's metabolism. However, it is necessary to take into account its high salt content, which makes it contraindicated for people with hypertension.