Boneless Serrano Ham TSG 6 kg, Aged 18–24 Months

The "Grande Réserve" designation refers to hams that have undergone an exceptionally long curing period — 18 to 24 months, compared to 12 months for a standard Serrano. This additional time profoundly transforms the product: the meat concentrates, the fat permeates the muscle, and the aromas achieve a complexity that a shorter curing process cannot produce. It's the difference between a good table wine and a grand cru.

More aromatic depth—notes of hazelnut, dried fruit, slightly woody. A texture that is both drier and silkier. Melted intramuscular fat that gives that persistent taste in the mouth. And a more intense, almost burgundy red color, which immediately reveals the richness of the product. An 18-24 month Serrano can be recognized at first glance even before the first bite.

Serrano Ham carries the European label TSG (Traditional Speciality Guaranteed): it guarantees a traditional production method (salting, resting, drying, curing) and a minimum curing time, checked by an independent body. Unlike a PGI, the TSG does not set a geographical area: it protects the recipe and the know-how. Our Serrano is also cured for 12 months or more depending on the format.

For an appetizer, count 40 to 50g per person — a 6kg ham easily serves 120 people on an appetizer platter. For a plated starter, 80 to 100g per guest, which is about 60 people. This is the format for big occasions: New Year's Eve, weddings, corporate receptions, or simply ham lovers who want it to last a long time.

Zero waste, zero complicated techniques. No need for a jamonero stand or special training. You place the block on a board and slice—with a thin knife for elegant chiffonade, or with a slicer for perfect rounds. The deboning is done by the producer with surgical precision to lose none of the meat.

Before opening, store in the refrigerator in its vacuum packaging. Once opened, cover the cut surface with film or a clean cloth, then return to the refrigerator. Slice as needed to limit the surface exposed to air. Storage after opening: 3 to 4 weeks without loss of quality.

Take it out of the refrigerator 30 to 40 minutes before serving — such a refined ham needs time to express all its aromas. Slice thinly, almost transparently. Serve plain on a warm plate, accompanied by a drizzle of olive oil and a few crystals of fleur de sel. A Ribera del Duero or an Amontillado to enhance the whole.

Same TSG label, same careful deboning. The difference lies entirely in the curing: the 12–14-month ham is round and approachable, ideal for pleasing everyone. The 18–24-month ham is more intense, more complex and drier — a connoisseur's ham that rewards a trained palate. If the 12–14 months is your everyday ham, the 18–24 months is your big night.

Yes, the Serrano Ham TSG Gran Reserva is naturally gluten-free. Everyone at the table can enjoy it without restriction.

Absolutely. The 6 kg boneless format is popular with restaurants, caterers and delicatessens. The TSG label is a strong selling point, and the value for money for 18–24 months of curing is hard to beat. Ideal for premium charcuterie boards in restaurants.

Your order is shipped within 24-48 business hours in insulated packaging to guarantee freshness upon receipt. You will receive a tracking email upon shipment.