Since antiquity Spaniards have produced dry-cured hams. The first written references date back to the Roman Empire. From the very beginning, production of this type of ham has been uncomplicated (taking what nature provides in order to preserve and enrich pork: nothing more complex than sea salt, the correct environmental conditions and time). The hams were initially covered in sea salt to begin the curing process. After several days, the hams were washed and then hung in curing sheds with sufficient ventilation. There the hams receive the mountain air, whose qualities vary as the seasons change. After about a year this process yielded dry cured Serrano hams that were sufficiently cured for consumption, without any kind of additive or additional handling.

It comes from pigs from the Jamón Serrano, Landrace, Large-Wite and Duroc Jersey breeds. Only parts from castrated males and females are used. Round shape, reddish rind and shiny cut, fat partially oozed into muscle mass, delicate-tasting meat, very low sea salt (between 0-5% guaranteed). The Serrano ham production process includes three phases:

1. Salting: The fresh ham is covered with sea salt, which remains on the ham approximately 20 hours to two days per kilo of ham. In a curing area with a high degree of humidity, the pure salt stabilizes the product at a low temperature.
2. Rest or Post-salting: The hams are rinsed and the salt slowly and progressively diffuses through the meat, gradually equalizing throughout the ham.
3. Dry Curing: The fresh meat is hung in rooms that mimic the change of seasons, from the cold, moist air of winter to the dry heat of summer.  As the fat melts away and chemical changes occur, the simple pork transforms into a beautifully cured ham.

Geographical Indication Jamón Serrano Ham passes the following checks:

• Production in Spain
• Average 12 months air dry cured (minimum 252 days)
• Minimum fat cover of 1 cm.
• Must have a 34% minimum decrease from its fresh weight
• Each piece must pass individual sensory inspection
• It must be produced by firms that pass the quality audits that are periodically performed by the Consortium
• The Consortium authorizes various presentations of the final product which include the whole jamón with the hoof, whole without the hoof, boneless or sliced. If the hams pass all checks, the consortium's seal is marked on the ham with a geographical indication tag and a numbered control tag is affixed. The group monitors final minimum weights (6.3 kg. or 6.1 kg.); the absence of inappropriate aromas or flavors; the proper texture; and the appropriate levels of salt and dryness. Throughout the various processing phases of deboning, slicing and packaging, the consortium ensures that all established standards of hygiene, temperature and humidity conditions are respected.