With a huge demand of Jamon Serrano, this is another alternative of cured meat the Spanish way.
Not much salt is used in this process but it is still just as pleasent as our Prosciutto Di Parma.
Expect a nuttier and woody palate that is balanced out with a little sweetness and savoury flavours.
Pairs incredibly well with Queso manchego cheese, a bread roll, and a glass
(or bottle) of Tempranillo.