Can you explain the traditional process of making Serrano ham?

Serrano ham, although primarily associated with Spain's mainland, is a traditional cured meat that is also appreciated in Mallorca. The process of making Serrano ham begins with selecting high-quality pork, typically from the White or Iberian breeds. The chosen hams are salted using a coarse sea salt, which helps to prevent spoilage and begins the curing process.

Once salted, the hams are placed in a cool, controlled environment for a period of time, which can last from several weeks to a few months, depending on the desired flavor profile and weight of the ham. During this time, moisture is drawn out, and the meat begins to cure.

After the initial salting, the hams are washed to remove excess salt and then hung to dry in a well-ventilated area. This drying phase can last several months to several years, with the ham undergoing significant changes in flavor and texture as it ages.

Various regional conditions, such as climate and air quality, influence the final taste of the ham. The resulting Serrano ham is famous for its rich, savory flavor and is typically sliced thinly and served as an appetizer or part of a traditional Spanish spread.