This is a Serrano shoulder cured for at least 16 months. It comes from Teruel, one of the most famous homeplaces of Serrano meats. Shoulder is the front leg (paleta or paletilla), usually considered more juicy and tasty than the back leg, which is more delicate and tender. Is it about 5 Kg and presents a deep, rich taste due to its long drying time (shoulders need less time than ham). It comes bone-in for a maximum taste!
Aire Sano produces those Serrano Shoulder Gran Reserva, IGP Teruel. Bearing the IGP Teruel seal means that the genetics, the feeding and the drying process reached the highest quality standards, for a delicate and rich flavour.
Teruel hams are renowned for their superior quality standards. Aire Sano carefully breeds the best landrace females with carefully selected duroc males, and grows the pigs in their Teruel´s farms, with plenty of space for them to move. They have been granted the ‘happy pig’ certification of animal welfare.
Teruel IGP cured hams and shoulders are higher in fat, which makes them tastier. At Las Delicias Las Delicias we only have in stock the finest ‘paletilla’ (ham shoulder), which are the front legs of the animal. The shoulder has more fat than the ham, which makes it more flavourful. It’s also a smaller piece, which takes shorter in curing which gives it a more uniform taste. The smaller size of a shoulder also makes the shoulder a more convenient piece to take home because they are easier to finish before they get spoilt (a ham or shoulder leg must be finished within 21 – 40 days after start carving them, otherwise they will get dry and develop a rancid taste).
Cured Ham is the most iconic food in Spain. Nothing is more Spanish than ham, and it is the most beloved food in the whole country (except for those Spaniards that are not meat eaters, obviously). Anybody who does not enjoy Serrano ham in Spain will have to face a lack of culinary understanding and they will risk to deeply offend their host when refusing to try some ham.
The process to make a great Serrano ham is long and requires care and many conditions in order to get an optimal result. From the breed, sex and feed of the pig to where and how was the meat cured, every detail must be carefully monitored. While a good Serrano ham is a piece of art, a spoiled one is a tragedy. The most common faults in cured hams are:
- The ham is raw. It has been cured for a very short time and it is red and tender inside. The taste is weak and plain, and it gets difficult to carve. It has a gummy, unpleasant texture that makes it difficult to chew.
- The ham is too salty. There is nothing that can be done about this. Salted hams usually end up in the waste.
- Low-quality meat, resulting in a tasteless ham.
To avoid any unpleasant surprise, we only source the best Serrano hams from reputed produced from Spain. All our hams have been cured for at least 16 months and come vacuum packed to preserve all their origin qualities. As fresh and good as they are in Spain.
How to use and store it
Making the most of this fantastic meat is very easy.
- Use a knife that is long and flexible to carve it. You will also need a ham stand or jamonero.
- Discard the skin and the yellow fat.
- Once opened, cover the part that you are carving with a cotton cloth, or with its own discarded skin and yellow fat. This will preserve the humidity and it will enlarge its shelf life.
- Once open, consume within 30 days. After this time, the meat will become dry and saltier. It will be still safe for you to eat, but the quality will not be the same.
Pork shoulder, salt, sugar, preservatives E-252, and antioxidant E-301.
If the packaging lost the vacuum, it´s natural that white mould grows on the surface of the ham. This can be easily cleaned with paper towels impregnated in vegetable oil (any vegetable oil will do, as it won´t affect to the ham´s taste). Please, if you think that your ham might be spoilt and you would like a refund, let us know prior to disposing of the ham. We won´t issue any refund if you disposed of the piece before getting in touch with us.