Salt-cured ham is pork that’s preserved with salt (and sometimes spices or smoke) and aged to develop deep, savory flavor. The curing process draws out moisture and concentrates taste, creating distinct textures and profiles across styles.

• Common styles: Country ham, prosciutto, serrano, and speck are all dry-cured varieties.
• Flavor & texture: Expect rich, salty, and sometimes nutty notes, with textures ranging from firm to silky.
• How it’s used: Slice thin for charcuterie boards and sandwiches, or cook into biscuits, pasta, and eggs.
• Labels matter: Some are ready to eat, others say cook before eating or fully cooked. Always follow the package directions for prep and storage.

Check the package wording—this is the best guide. Dry-cured slices (like prosciutto- or serrano-style) are typically labeled ready to eat and meant to be enjoyed as-is. Whole pieces, trimmings, or certain country ham styles may say cook before eating, indicating they need soaking or cooking.

• Look for: “Ready to eat,” “fully cooked,” or “cook before eating.”
• When in doubt: Follow the handling and preparation directions printed on the package.
• Storage tip: Keep cured meats chilled once opened and serve small portions at a time to maintain quality and food safety.

Preparation needs can vary by style and brand, so the label is your best reference.

You can shop serrano-style, dry-cured ham in our Deli and Meat & Seafood sections, both in stores and online. On Walmart.com, try searches like “serrano ham,” “dry-cured ham,” or “sliced cured ham,” then use filters to see items available for pickup or delivery in your area.

• Formats you’ll see: Pre-sliced packs for snacking and boards, quarter hams for sandwiches, and trimmings for cooking.
• Availability: Selection varies by location and season. If you don’t see it in store, check online for more variety.

Adding it to your cart online and choosing pickup or delivery can be a convenient way to get exactly what you’re after.

Storage depends on the style and packaging. Always follow the package for the most accurate guidance.

1. Before opening: Some dry-cured hams are shelf-stable until opened; others must be refrigerated. Check the label for where to store and for best-by dates.
2. After opening: Wrap tightly (or use an airtight container) and refrigerate. For best quality, enjoy soon after opening.
3. Freezing: Many cured hams can be frozen to extend enjoyment. Wrap well to reduce frost and thaw in the refrigerator.
4. Serving tip: For thin slices, letting them rest a few minutes at room temperature can help bring out texture and aroma.

Both are dry-cured hams, but they bring different experiences to the table.

• Flavor: Country ham often leans saltier and robust, sometimes with smoky notes. Prosciutto-style ham tends to be delicate and buttery.
• Texture: Country ham can be firmer; prosciutto-style slices are typically silky and pliable.
• Prep: Many prosciutto-style packs are ready to eat. Some country ham formats are labeled cook before eating. Always check the package.
• Best uses: Country ham shines in biscuits, beans, and cooked dishes. Prosciutto-style slices are great for charcuterie boards, sandwiches, and salads.

Your choice comes down to flavor, texture, and how you plan to serve it.