serrano ham

A strong, savoury flavour is what sets serrano ham apart: this Spanish dry-cured ham is sliced thinly and often served without cooking, as part of a tapas spread or alongside bread and cheese. The curing concentrates the pork’s flavour, so a small serving can contribute plenty of salt and aroma. By our assessment, its appeal lies in that direct, mature taste and the way thin slices can be added to a simple plate without extra preparation. It is less suited to anyone seeking a mild, low-salt meat, and it does not fill the same role as fresh ham in a cooked dish. Quality and flavour vary with the cut and curing, so the name alone does not promise one exact texture. Compared with cooked deli ham, serrano is drier, more concentrated and usually treated as a finishing food. The thin slices are best allowed to separate rather than folded into a thick pile.