The true Italian styled sandwich with
wholegrain ciabatta bread
Jamon Serrano is much cheaper than Iberico and it is sold everywhere, so we use it often.
Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called “mountain ham”.
And for cheering up Italian spirit on this post I will show you some of the pictures with me and my very tiny daughter seven years ago.