Ingredients
Serrano ham
This violin-shaped, dry-cured ham is omnipresent in Spain. Like prosciutto, it’s cured with salt and then air-dried for a long period of time. It’s not meant to be cooked and is usually cut into paper-thin slices. This term refers only to hams of white pig breeds made in the mountainous southwest of Spain.
from Quirk Books: www.quirkbooks.com
