Serrano Ham & Iberico Ham

MONTE NEVADO

Serrano Ham, to make a good ham the quality of the raw material, slow air-drying and the use little salt are essential. Respecting these principles, our ham Legado de Liedos is the smallest and less fatty ham we produce in Monte Nevado. Therefore it needs less curing time: a minimum of 12 months for the smaller ones but an average of over 15 months.

MN30001 Serrano Ham, Bone-In, Aged 18 months, Approx. 17 Lb
MN30002 Serrano Ham, Bone-Less, Aged 12 months, Approx. 13 Lb


The Iberico ham Monte Nevado comes from animals that are fed with grass and natural feed. The hams air-dry very slowly in the fresh mountain air until each piece reaches the ideal time. More than two years for the hams and more than 18 months for the sholders.

MN20001 Iberico Ham, Bone-Less, Aged 24 months, Approx. 10 Lb
MN20002 Iberico Ham, Bone-In, Aged 18 months, Approx. 7 Lb
MN25001 Paleta Iberico (Shoulder), Bone-In, Aged 24 months, Approx. 17 Lb
MN25002 Paleta Iberico (Shoulder), Bone-Less, Aged 24 months, Approx. 5 L

REDONDO IGLESIAS

These specialties are hand crafted using the latest technology and then hand selected to assure consistent quality, a key characteristic of Redondo Iglesias products.

RE00000 Deli Loaf (Block), Bone-Less, Aged 12 months, Approx. 10 Lb
RE29000 Black Label, Bone-Less, Aged 18 months, Approx. 13 Lb
RE29001 Black Label, Bone-In, Aged 18 months, Approx. 17 Lb
RE29003 Red Label, Bone-Less, Aged 12 months, Approx. 14 Lb
RE29005 Preslice Serrano Ham, Aged 12 months, 3oz


LA NAVA, the iberico breed hogs used for our hams are free-range animals and are raised under the supervision of Redondo Iglesias. Our ham masters look after the curing process.

The centuries old tradition of curing hams ever so slowly make for delicacies of intense flavour, velvet texture and aroma which makes each piece unique.

RE10002 Iberica de Bellota (Sholder), Bone-Less, Aged 36 months, Approx. 7 Lb
RE20001 Iberico Ham, Bone-Less, Aged 24 months, Approx. 12 Lb