About Rossillo Serrano Ham

The Rossillo company is in the sierra Nevada mountains, close to Granada, in the Orgiva region. The company specializes in the production of naturally cured serrano ham because of its location and the degree of expertise it has built up over the years. It has been producing jamon serrano from white pigs for generations.

Quality

The entire process of naturally curing the meat is monitored and controlled by the local expertise built up over many years in the business.. After salting the ham is cured for between 8 and 12 months. There are no artificial curing agents used, only the dry air of the sierra Nevada mountains. The company is one of only a small number of Spanish ham producers who have an EU accreditation and certificate for natural curing processes. These products are known as "serrano ham"  and are all naturally cured ham from white pigs, carefully selected in terms of weight and fat content. As a minimum the curing process will take 12 months but some superior hams (bodega and gran reserva) will have longer curing periods. The ham produced is available as whole hams or shoulders, either in their original form or boneless and vacuum packed. There are three levels of quality: ham cured over 8 to 12 months, “bodega” ham cured over 14 to 16 months and gran reserva ham cured over 18 months. The “Bodega” ham is also available sliced in vacuum packs ready to serve. There are 100 gram and 200 gram packs. NUTRITION: Naturally Cured Ham is a highly nutritive product with: - B1 and B12 vitamins, Calcium, phosphates, iron, magnesium and zinc - Aprox. 30g of proteins per each 100g and 225Kcal per 100g.