How much is a leg of Serrano?

A leg of it can cost as much as $4,500. The boneless ham will set you back around $400 and the bone-in ham somewhere between $1200-1400. Similarly, how much does jamon iberico cost in Spain?

How do you cut a jamon serrano leg?

1. Step One: Place your Iberico ham leg on a stand ready for carving.
2. Step Two: Select the right knifes for carving.
3. Step Three: Remove the skin off your Iberico ham leg.
4. Step Four: Cut off the outer layer of fat.
5. Step Five: Slice your ham in thin strips.
6. Step Six: Allow your Iberico ham slices to rest at room temperature.

What can I do with Serrano ham legs?

Store your whole, bone-in jamón in a cool, dry and ventilated place, either resting in a holder (jamonero) or hung by the rope. To preserve the freshness, moisture and flavor of your ham as it is consumed, always cover the sliced area with plastic wrap or a bit of the removed fat layer after slicing.

What kind of knife do you use to cut Serrano ham?

Knives are another indispensable tool. There are three types of specialist knives used to cut Serrano ham: A- Wide blade knife: sharp blade, wide but fairly short and stiff. This knife is used to peel the Spanish ham, remove the superficial fat and work in the area of ​​a small carafe.

How long does it take for a Serrano ham to mature?

From our special reserve, authentic air dried Consorcio Serrano ham on the bone. Matured for a minimum of 12 months. Comes with a stand and knife. In the event of supply difficulties, or with discontinued products, we reserve the right to offer alternative goods or packaging of equal quality and value.

When to collect Consorcio Serrano ham on the bone?

Ready to collect in 5 days. Order by 8pm today to collect as early as 18 May. From our special reserve, authentic air dried Consorcio Serrano ham on the bone. Matured for a minimum of 12 months.

Do you remove the skin from a Serrano ham?

The first thing you should do is remove the skin and the yellowish surface fat. It is possible that as the cuts are made you will come across moldy areas. These are part of the natural result of drying and ripening and cutting them away is sufficient: they do not involve any risk.