Serrano ham is a type of dry-cured Spanish ham made from the hind leg of a pig. It is typically produced in Spain, particularly in regions like Guijuelo and Teruel. The curing process can take anywhere from 12 to 36 months, allowing the meat to develop a rich flavor and a firm texture. The ham is often enjoyed sliced thin and served as part of a charcuterie board or in traditional Spanish dishes. Its distinct taste comes from the specific breed of pig used, usually the Iberian or Duroc, and the natural curing methods that enhance its quality.