Celebrating 100 years of masterful deli making is no easy feat. The first ever Serrano hams were made in 1920, with a great respect for the animal and process. That same respect is held today, Their heritage is controlling every step of the process, leaving nothing to chance. Selecting the best Ibérico pigs, the favorable climate conditions for the dry curing of jamón and the caring attention of our Maestros Jamoneros, inspire each pieces unique personality.