Catalogue | Julian Mairal serrano reserve - 85.79€ - Strictly the finest Iberian ham

By: Hamlovers  05/12/2011
Keywords: ham


approx. 15.6€/kg

Serrano ham off-the-bone cured for 18+ months
Weight: 5 - 6kg

Serrano ham at its finest, ready to machine-slice. This ham is made for Ibericsa by Julian Mairal. It is their reserve ham, which means it has been cured for at least 18 months. Mairal Serrano is a staple at better restaurants in the area and soon (see below) will be appearing on menus in Japan.

Julian Mairal is a family-owned operation (the same folks who bring us the Mipanas Red over in the wine section) that has been operating on their family lands in the mountains of Aragón near Barbastro for generations. The company in now being run by the younger generation of Mairals, who have opted to invest in the latest ham curing technology, some of which they invented themselves. Think gleaming stainless steel. As a result, their facilities have surpassed the standards required by the Japanese government for export to Japan, some of the highest sanitation standards in the world. Not many Spanish companies can say this.

“Congratulations on making it so simple to buy and enjoy Spanish ham. Somebody should have invented this easy packaging years ago.”

–Geoff Marmona, Warrington, Cheshire, United Kingdom

The information in this article was current at 02 Dec 2011

Keywords: ham

Contact Hamlovers

Email - none provided

Print this page


Other products and services from Hamlovers


Catalogue | Limited edition Pedroches - 186.99€ - Strictly the finest Iberian ham

Black iberian, free-range, cured for 24 months Diet of acorns and other wild plants Weight: 4,5 - 5kg Free Ham Holder, Knife, and How-To DVD. Every year Hamlovers buys the entire production of Bellota hams from a small farm in the Valle de los Pedroches. These shoulder hams follow the D.O. guidelines: free-range, strict acorn diet, and 18 month curing time.


Catalogue | Clean-hands party pack - 159.99€ - Strictly the finest Iberian ham

The curing process is traditional: eight days curing in sea salt, three months drying time at 10 degrees, a year in the drying house and then on to the bodega for curing until the ham is at its melts-in-your-mouth best. This is a top-class acorn-fed shoulder ham from the Valle de los Pedroches, Córdoba, certified pure iberian. It consists of an entire 5,1 kg iberian bellota shoulder ham, sliced and ready to eat.