If you've ever been to a bar in Spain, then you've probably sampled a jamón serrano Spanish country ham. This ham is served in almost every bar and restaurant in Spain. On a special occasion in a private home, a serrano ham is mounted on a special holder with a sharp knife. Because of the curing process, it isn't necessary to refrigerate the ham. During the day family and friends use the knife to slice off paper thin servings of ham.

You can now order a 'Redondo' Jamon - Bone-In/Con Hueso 14-16# to have at your own important family celebration. Each serrano ham is dry-cured in Spain. It takes 12 to 18 months for the spices and flavors to reach their peak. The Redondo famly has been making serrano ham for 3 generations. This gourmet serrano ham is shipped from the Redondo family in Utiel Mountains of Valencia.

I'm thinking this is a fabulous centerpiece at a wedding rehearsal buffet held in your home, an anniversary party, or even as a Thanksgiving treat. Maybe a gourmet Superbowl party.

If you've fallen in love with Spanish tapa, then you know that jamon and Young Manchego Villajos is a classic tapa combination. The mountain-cured Jamon Serrano is sliced paper thin and leaved for your convenience. It is carefully wrapped in a sealed plastic package so that it will stay fresh for more than one sitting. If you were enjoying this in an authentic Spanish bar, it might very well be paired with a sheep's milk cheese from La Mancha. In this intance, jambon seranno is accompanied by 3-month aged Manchego. It is young and mild. It ships with the D.O. designation which means that it is an authentic Spanish cheese of high quality.

First authentic Jamon Serrana is imported from Spain by Peregrino to Virginia. Once in Virginia the best hams are selected to be cut into paper-thin slices a skilled Virginia smokehouse. Each shipment will contain a half-pound of Jamon Serrano. It is packaged in two four-ounce packs. Each pack will have between 8 to 10 full slices. The amount of slices varies because each is hand sliced. When jamom serrano is sliced in the US and not Spain, it ensures that you get the most flavorful and moist slices.

You can now receive Jamon Serrano in a 2-pound end piece. It's all covered in its own fat, so it will stay fresher a lot longer than if you received it sliced. And if you have any small pieces left over, be sure to put it in soup to give it a rich flavor. It is imported from Spain and Redondo Iglesias

Iberico de Bellota comes from the front leg, or shoulder, of an acorn finished Ibérico pig. Jamón is the back leg of the Ibérico de Bellota pig. Because of its smaller size it takes less time to cure than the Jamon. To serve it in the Spanish Tapas tradtion, serve it at room temperature with crusty bread and wine. Iberico de Bellota Spanish ham comes from Iberico pigs that range freely across southwestern Spain, eat large amounts of acorns as they roam. So you get that unique nutty flavor in the ham.