The NOEL Jamón Serrano Bone-In Ham Leg is aged for 12 months and clocks in at a whopping 14 pounds. At $100, that shakes out ...

The leg is then rinsed and hung to air-dry for years (24 to 48 months is typical). During this prolonged air-drying process, the serrano ham develops its signature, intense woody flavor ...

Make sure you order the smoked leg of ham with bone and fatty skin 3-4 days before cooking. Soak the leg of ham in water, add cinnamons, bay leaves and black cardamoms. Cover and cook it on a slow ...

Around 9 million legs of Parma ham are made each year by 145 producers ... Italy to see what goes behind the making of the famous dry cured meat. After being cut into their signature shape ...

Iberian ham, or jamón Ibérico, is one of the most expensive meats in the world. A leg of it can cost as much as $4,500. But what is it about this cured meat that makes it cost so much?