Loading ...I used to deal with a company in Zaragoza Spain . They would wine and dine me at local eating spots , and I once had a sample of a 20 year unrefrigerated ‘jamon serrano’ as one of the pre-meal tapas while waiting at the bar for a table . Delicious ! Better than prosciutto .
That establishment had literally dozens upon dozens of hams hanging from the rafters . The high plains of Spain are very low in humidity . After slaughtering the hogs , they would coat the hams in Sea salt , one or two days per kilo , then dust off the salt and hang them to continue drying without refrigeration for years , and decades .
In lean times ( food shortages) a Serrano Ham would be good to have.
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