Mercado Famous Chorizo Serrano Leg, 15lbs

FLAVOR PROFILE

• Cured 100% Serrano whole leg, tender, savory, delicate sweetness

WHY WE LOVE IT

• Called the "King of the Charcuterie," a Serrano leg is both a Spanish delicacy and a memorable culinary experience – the leg is traditionally displayed whole on the table, and tender slices are carved by hand and served fresh. Produced in Salamanca by New York–based Mercado Famous, this outstanding leg showcases the legendary quality of premium Serrano pork, raised free-range and cured for over 18 months to produce exceptional flavor and delicate sweetness. An exquisite centerpiece for any gathering, it's ideal for wine pairings, cocktail parties, tapas menus and elegant celebrations.

NET WEIGHT

• 15–18 lb./6.8kg–8.16kg.
• Approx. 12" x 5 1/4" x 34" long.
• Serves 40.
• Carving instructions included.
• Shipped fresh.
• Crafted in Spain.

RECEIVING INSTRUCTIONS

• Chorizo serrano leg ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 2 weeks. After opening, store in refrigerator for up to 2 weeks.

PREPARATION INSTRUCTIONS

Tools

• Ham holder: Holds leg at joint sojamon can be cut.
• Wide-blade knife: For peeling jamon,removing outer fat and reachingcorners around bone. Blade should bewide, fairly short and stiff.
• Ham slicing knife: Slices jamon thinlyand precisely. Blade should be flexible,long, narrow and extremely sharp.
• Tweezers: For handling slices delicately.

Instructions

• Remove all packaging and place jamon in ham holder with hoof pointingdown. Secure before slicing.
• Using peel knife and working upwardsfrom hoof to joint, remove skin and fat. Ifyou do not plan to eat entire jamon atonce, peel only contramaza (top part of jamon). This is the driest part andshould be eaten first.
• Use slicing knife to carefully slice contramaza. Position knife against jamon with blade facing your bodyand angled slightly upward, and carefully slicetoward yourself.
• Once contramaza is fully sliced, continueto la punta (flank), and slice in samemanner until knife touches bone.
• Once la punta is sliced, turn jamon andadjust ham holder so it is secure. If youhave not already removed skin and fatfrom maza (front thigh), use peelknife to do so. Then position slicingknife against maza with bladefacing your body and angled slightlyupward, and carefully slice toward yourself.
• Continue to slice smaller pieces acrossboth sides of jamon until all meat isremoved from bone.

• Pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrate.