A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns. The ham is cured in a cool, high altitude and aged for at least 9 months. The ham is not smoked but has an intense yet mild flavor, a pleasing aroma and a coarse texture. Jamon Serrano has a reputation of being one of the sweetest hams. It is served raw in thin slices, similar to prosciutto.