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Rodriguez Serranos a product made in a traditional way in an enclosed geographical surrounding which gives it characteristics and qualities that make it unique.
The production area for the Rodriguez Jamon is outside Leon and is a natural environment where factors such as altitude, temperature and humidity, amongst others, combine to give the product the unique qualities which have traditionally characterised it.
The production process is done in a traditional way and ham is cured naturally.
This ham is stamped by the Consorcio for Serrano ham, All of the companies listed on the register have specific curing and ageing facilities for the products. They have an adequate ventilation system, which prevents drafts and ensures fresh renovation of air.
They must meet the conditions that guarantee the correct ageing of the product in a natural environment. Both the listed companies and the products themselves are subject to strict quality controls throughout the process.