Thinly sliced, air dried & cured Jambon ham from Spain.

Jamón serrano literally ("ham from the sierra, or mountains") is a type of jamón (dry-cured Spanish ham), which is served in thin slices. The majority of serrano hams are made from the landrace breed of white pig and are not to be confused with jamón ibérico.

Fresh hams are covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. Hams are then hung to dry for about six months. Finally, the hams are hung in a cool, dry place for no less than twelve months. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham".