Altos de Iberia Serrano Ham Spain - With Ham Stand and Knife - Min Weight 14lb - 18 Months Avg Curing Time - Great Family and Friends Gift

For the experienced user this Serrano leg is a step up from Noel's brand - though it comes at a higher price. It arrived well packaged in a separate box, leg was wrapped in a black cloth that gives it a nice reserve, premium feel.The stand uses similar wood and design to the Noel leg, but it’s a bit sturdier, thicker, and very slightly larger overall. The metal - stamped brand detail on the main screw at the top is a nice touch and adds to the overall quality look, I might actually keep this one before getting one to be custom made for myself.One downside: it was advertised as including a carving knife, but the box only contained the leg and the stand. If you’re expecting one, you might want to look elsewhere or have your own ready (like I did). Most included knives are poor quality and around 10", which I find too short anyway - I opted for a 12" from a reputable brand that holds an edge much better.The leg itself weighed 16 lbs and was about 3 inches longer than the Costco version, with less outer skin. There’s a fair amount of fat to trim, but it’s much easier to deal with than tough, hardened skin after a few weeks.So far, the meat quality is great. I don’t notice a huge difference compared to other mid range brands, but it does seem less salty, which I appreciate. I’ll update once I carve deeper into the leg. Overall experience is 8,5 out of 10 keeping in mind the price range. If you are looking for a proper Jamon Iberico that had a name and knew its owner you are threading into 1K territory.

This was my first time buying a whole Serrano ham, and it was a fun experience. The stand made it much easier to slice, and the flavor was rich, salty, and authentic. One thing buyers should know is that this is a cured Spanish ham, so the taste is very different from regular deli ham. It takes some practice to slice it thinly, but once you get the hang of it, it’s well worth it. Also, be prepared for how much ham you actually get. Our family was eating it for almost six months, and it felt like it would never run out. Great for parties, charcuterie boards, and trying something new.

I bought it as a gift for my wife, she loves cured meat. This ham has a rich, salty flavor and goes perfectly with beer, wine, and stronger drinks. It comes with a special stand – a ham holder – and a very sharp, long knife for slicing the ham into perfectly thin slices. It stores well at room temperature without spoiling, but don't leave it uncut for too long, otherwise the top layer of meat will dry out. You can find many different tutorials on slicing ham online if you don't have any experience. There's only one drawback – it runs out too quickly!

Nothing ever works exactly as the instructions say, and slicing paper thin slices is a lot of slices, so half of them will end up in your mouth before they make it to any plate. Even the pros do this - I watched one video of a Spanish woman rattling off how-to's in Castillian and thought to myself, "She's gonna to eat ALL of it ...". She was having a grand old time. Actually, I prefer salt cured U.S. country ham. It has a less subtle flavor, and you can slice breakfast-sized steaks, or lunch-sized, or dinner-sized, and you don't have to vacuum-pack. For those who like sharp knives, you may want to sharpen since the included slicer comes in at about 240-260 BESS (standard for new high-end), and they curve the heel which, for me, is always a BIG pain to grind down to where I can sharpen on a stone to at least 120. Sharpness does make a difference. The stand works well, and the outer skin slices easily, but rinse and brush the ham before slicing, and if you have ants with refined taste, well ... you're on your own (find a place to hang it). Unless you really work for hours, or are already accomplished, I doubt that anyone can finish slicing up one of these in even a week.

I'm from Spain and obviously they are way more expensive over here, but I wanted to treat myself. The jamonera (stand) and knife are good (stable and sharp). I strongly recommend you also buy a boning knife (I got one for aprx $5 here on Amazon, very happy with it). It's a big size leg and the meat was great with little fat (you must have some white fat, not the fat on the outside of course.). I couldn't stop eating it, all by myself! I wish they sold just the leg, as don't need the stand or knife, but can't find that option. Overall, I'm EXTREMELY happy with this purchase and strongly recommend. If you properly care for it and follow instructions, it lasts a few months even. Those complaining about dryness/chewiness/etc, I would very much bet they did things wrong. It isn't bacon nor like smoked ham. Google is free to use. :)

We have bought a leg of Serrano for 6 years from different companies. This was by far and the way the best. Rich in color, a lot of easy to access meat and great flavor.

Nothing but extremely salty meat. No fat at all to compensate.If I choose to keep this, it can only be used for cooking, and even then at some point will spoil; because you can only come up with so many recipes on where to use ham.Serrano or not, no Spanish ham should ever come like this. I was born in Spain, ate too many hams and never in my entire life saw anything remotely close to this. Completely inedible.

Soo good. It is really good I was able to get about 9 quart freezer bags of ham and I am not even that good for cutting meat.It is of course expensive but worth it.It goes really good with cheese and basically anything that you use ham with and a great snack.As well as it is not super processed food that is horrible for you.