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Spanish dry-cured ham, high protein, rich flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0.5g
· 1%
Protein
30.5g
· 48%
Fat
14.5g
· 51%
Fiber
0g
Vitamins
B12
1.6µg · 67% DV
B1
0.65mg · 54% DV
B3
5.8mg · 36% DV
B6
0.45mg · 26% DV
Minerals
Sodium
2100mg · 91% DV
Phosphorus
260mg · 37% DV
Zinc
3mg · 27% DV
Selenium
14µg · 25% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
6.8g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 17.1:1
Above the ideal 4:1 (17.1:1).
Yes. Serrano ham is a cured product and is typically eaten as is, usually sliced very thin and served close to room temperature for the best texture and flavor.
It is salt-cured and aged, so a pronounced salty taste is normal. Pairing it with unsalted bread, tomato, melon, or mild cheese helps balance it.
Keep it refrigerated and limit its exposure to air as much as possible. For sliced ham, reseal the pack tightly or wrap it well and place it in a closed container to reduce drying out.
Yes, but freezing can slightly change the texture and make slices break more easily after thawing. It is best frozen in small portions if you do not plan to use it soon.
Its high protein content can fit into a protein-focused meal, but it is still a processed, usually salty meat. After training, it is better used as part of a balanced plate rather than as the only recovery food.
It pairs well with tomato, olives, melon, arugula, eggs, and crusty bread. These combinations soften the saltiness and make it more satisfying than eating it on its own.
Both are dry-cured hams, but they differ in origin, curing methods, aging, and flavor profile. Serrano ham is often perceived as firmer and more assertively salty.
It is protein-rich, but it is also a processed meat, so it is better treated as an occasional protein option rather than your default one every day. Pairing it with fresh vegetables can make the meal more balanced.
People who need to limit sodium, those with high blood pressure concerns, and anyone advised to reduce processed meat intake should be more cautious. It may also be too salty for very young children.
Not always. Some white crystals can form naturally during aging, but if the ham smells off, feels sticky, or shows unusual discoloration, it is safer not to eat it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.