Iberico Serrano Ham Aged 20 months Sliced (Imported)

Each piece fresh is hand selected to guarantee the quality and service of which Redondo Iglesias prides itself on. These hams are cured no less than 20 months. Sliced ham is more perishable than whole legs and it should be stored in the refrigerator. In 1920 Antonio Redondo Nieto began producing dry-cured sausages and Iberian dry-cured Hams in Valdelacasa, Salamanca Spain. His son Gregorio took over the family business and founded Redondo Iglesias Inc. in 1979. The tradition continues after his sons joined the business, each one making his own contribution to the products which bare their name. Pairs Well With: Wine: Pinot Noir, Bordeaux, or cote du Rhone  Beer: American Pale Ale (APA), Stout, or Porter Cheese: Goat cheese, Gouda, or Blue Cheese Antipasti: Dried Figs, Pickles, or Rosemary Crackers, French baguette