Gran Reserva Serrano Ham – Duroc – Traditional Speciality Guaranteed

Serrano Ham with 50% Duroc mixture – More than 18 months of curing! Ham from the hind limbs of the pig. It is called serrano because of the ancient tradition of curing it in the mountains and thus taking advantage of the low temperatures to obtain a higher quality ham. Thanks to the glutamine and rhinonucleic acid, Serrano ham has that characteristic flavour that is sure to make you salivate with pleasure.

This is the hind limb of the pig. The Duroc breed is a type of white pig from the United States that descends from the Iberian pig, which is why it has such a similar flavour to the Iberian pig. This crossbreeding with indigenous breeds makes the ham generally larger, marbled and juicier. In addition, the meat is low in sodium and a source of protein and potassium.

🔎 It is a traditional Serrano ham Traditional Speciality Guaranteed – Traditional Speciality Guaranteed