Serrano ham

Take it out of the fridge about 20 minutes before serving so its aroma and texture can come through. Lay the slices loosely on a plate rather than stacking them.

Wrap thin slices around asparagus or melon, or add them to a tortilla española, croquettes or a toasted sandwich. For a crisp garnish, fry a slice in a dry pan for a minute or two on each side.

Keep sliced ham covered in the fridge and eat it within a few days. For a whole cut, cover the cut surface and store it in a cool, dry place; follow the storage directions supplied with it.

Yes. Separate the slices with baking paper, seal them in a freezer-safe bag and freeze for up to a month for best quality. Thaw them overnight in the fridge.

Parma ham works well when you want another thinly sliced, dry-cured ham. For a cooked dish, prosciutto or another dry-cured ham can also stand in, though the flavour and saltiness will differ.

Serrano ham has more: 31 g per 100 g, compared with 26.7 g in Parma ham.

The Spanish word serrano is linked to sierra, meaning a mountain range. The name reflects the traditional practice of curing ham in cool mountain air.