JAMON CONSORCIO SERRANO.

This Serrano Consortium jamon represents the optimal balance between the quality of the raw material and traditional processing, allowing it to achieve the texture, aroma, and color characteristics of Nico products. Nico’s familiar know-how is reflected in these hams, prepared with the utmost care. With a ripening period of 12 to 15 months, its cut, delicate, sweet, and juicy taste, dark red color with a purple hue, and aroma “deep to rich, intense, pleasantly long-lasting and balanced” make it unique in the market. Jamon Nico should be consumed at room temperature, that is, around 21º. At this temperature the shine of the natural fat will remain, but if it is too cold the appearance will be quite dull. Try to cut into medium-sized thin slices with a little fat to make them juicier Jamon! Legend, symbol, and national pride of the Spaniards. Jamon Serrano is a dry-cured ham from a white breed of pig. The most common type of jamon in Spain. You can recognize it by its white hoof. Rea