BBQd King Prawns with Consorcio Jamón Serrano

Here’s an easy entertaining idea perfect for Christmas or any other celebration.

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BBQd King Prawns with Consorcio Jamon Serrano

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  • Author: Samantha Gowing
  • Total Time: 23 minutes
  • Yield: Serves 4


The Consorcio Jamon Serrano Ham reproduces the traditional method that has been used throughout the centuries by the Serrano Ham experts. It is available in Australia behind the deli counter at major supermarkets.



12 green king prawns, shelled, tails on, deveined
12 fine slices Consorcio Jamon Serrano
2 teaspoons olive oil
2 lemons, halved
Rocket leaves for garnish


  1. Shell and clean prawns, wipe over with a paper towel.
  2. Thread each prawn with a bamboo skewer.
  3. Roll Consorcio Serrano around each prawn.
  4. Brush with a little olive oil.
  5. Transfer to a hot grill or preheated BBQ.
  6. Cook around 8 minutes, turning as required.
  • Prep Time: 15
  • Cook Time: 8
  • Category: Jamon
  • Cuisine: Australian


chef sam gowing holds a platter jamon serrano

Two of the most renowned consortiums of European dry-cured hams, Jamon Serrano and Prosciutto di Parma, are joining forces to conquer the Australian market. Pork consumption in Australia is on the rise and the two consortiums are planning to set a stronger foothold on this market. 

Training workshops, tasting sessions and other activities carried out in supermarkets will be organized together by the two allies. “We face this new challenge with great enthusiasm. Going by the hand of a leader such as the Consorzio del Prosciutto di Parma allows us to present the credentials of the tradition in the production of quality ham and capture the qualities that our products have. Communicating our quality figure in the Australian market is a challenge, but also a unique opportunity that we could not miss”, explained Carlos del Hoyo, marketing and promotion director for Consorcio del Jamon Serrano. 

The Spanish consortium will benefit from the image of the nutritionist Samantha Gowing, who is to be the brand ambassador in Australia for Jamon Serrano. Master classes and tastings will be organized in March, September and October.



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