INGREDIENTS: Iberico Pork ham, Mediterranean Sea salt. Cured for 28 months. All natural, minimally processed and no artificial ingredients. Contains no nitrates or nitrites except for the naturally occurring nitrates in sea salt. The Iberico grass-fed ham is a single piece obtained from the hind limbs of the Iberian pig, characterized by its streamline shape, the fineness of its shaft, with a black hoof, soft shiny fat and smooth texture. It has an exquisite, delicate flavor with an especially prolonged aroma on the palate. The hind limbs ham comes from Iberico pigs that feed on aromatic grasses, legumes and natural grains that are high in sodium, fiber and protein. Small white-colored "specks" or "crystals" can be seen when cut, which are a sign of a slow curing process, low salinity and superb quality. IMPORTED from SPAIN / PERFECT AS A GIFT / PERFECT AS A GIFT / Should be stored in a cool, dry place, away from sunlight. Best consumed within 6 months of purchase. Shelf life once opened is 1 month. Presentation: Whole, bone-in, skin on and hoof cut off. Cardboard box for safe transit.

SPANISH DELICATESSEN

Redondo Iglesias’ bone-in dry cured Iberico Ham from Spain aged minimum 28 months is everything a jamon serrano should be - a nice dry texture and a perfectly balanced flavor with aspects of porkiness, salinity, sweetness, and earthiness. 

Our production is characterized by respect for tradition and a devotion to quality. 

Unique selling points: 

1. We take no short cuts. 
   
   
2. We do not use hear to accelerate curing or mechanical pressure to sterilize our ham and the result is a jamon less salty and with a more complex flavor compared to other brands. 
   
   
3. Raw hams are buried in Mediterranean Sea Salt for 10 days, then rinsed and moved to post-salting rooms then onto curing Bodegas. 
   
   
4. Our Jamon Serrano loses approximately 38% water content concentrating flavor and giving a dry yet unctuous texture. 
   
   
5. We are an internationally renowned company selling to specialty retailers, gourmet shops, and fine dining restaurants on 5 continents In 1920, Gregorio Redondo turned his side business of curing hams for family & friends in Salamanca, Spain into a full time concern- Redondo Iglesias SAU. For 3 generations and nearly 100 years now the Redondo family has been producing premium dry cured hams and charcuterie with a devotion to tradition and quality. Redondo Iglesias is celebrating our 20th year of bringing our authentic, artisanal dry cured hams made with pride into the USA.
   
   
6. We use as little salt as possible to let the complexity of flavor of this raw food to shine through