how is the "jamon serrano made"?

Question

I need to know the process to make jamon serrano, and the recomended times of curing including temperatures and humidity.

Answer 1

"Jamon Serrano is a flavorful, natural ham, cured in the country air. This extended curing transforms the ham, imparting a deep flavor and aroma. This lengthy curing also means it is much less fatty and has a firmer bite than Italian prosciutto. You can serve it sliced paper-thin with cheese and olives, or use it to flavor your favorite Spanish recipes.

The secret to jamon lies in its curing, recreating the effect of traditional techniques. This tradition is kept alive in rural areas where in early winter, family and friends gather to slaughter their livestock in preparation for winter months. The hams are placed in sea salt for a brief period of time – approximately one day per kilo – and then they are strung up. They are allowed to experience the changes of temperature as the seasons progress. The right time to eat them is when an experienced ham-master inserts a long splinter of cow bone and whiffs the jamón, like a connoisseur of wine who sniffs the cork."

Lots of great tips for you at the source URL below.

Answer 2

First Take A "serrano" then a butter knife and smear some "Jamon" it

then

cure in the sun for 24 hours under a fly net at 50% humidity.

HOPE THIS HELPS

Answer 3

They are from black-hoofed pigs, salted and stacked for two weeks or so, then hung up to dry. They hang in hanging sheds at high elevation hence the term "mountain ham" Serrano hams are delicious sliced thin, with a ripe tomato and hunk of cheese, and a glass of fino sherry...and green olives...or added to a recipe.

Answer 4

like u need to cook it 1st, and then u put it the spices and then u need to leave it in the oven for a couple of min, and then u add the serrano.