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

Very good, restaurant size, fun but requires skill and patience to slice effectivelyZ

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.

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. :)

Great presentation and super easy set up. My personal opinion is the top 1” - 1.5” tastes less then good but once you pass that into the deeper cuts the flavor profile drastically improves. If that was in the instructions I would give this 5 stars because once you get deep into it the flavors are very complex and wonderful.

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.

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.

Stand took 2 minutes to put together. It’s not great but keeps it steady while slicing. Texture: the meat is tough. Clearly this hasn’t aged long enough for the proteins to do their thing or the pig isn’t the right breed. Just because the ham comes from Spain, doesn’t mean it’s the black hoof, acorn fed one Taste: it’s ok, as the title implies, it’s slightly better than the Italian prosciutto but still much tougher even with paper thin, translucent slices. Verdict: good value if you’re targeting medium quality prosciutto, pay more and get the better one if you want something closer to iberico