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The boneless Gran Reserva Serrano spanish ham is the best option to enjoy at home the best spanish serrano ham with no bone nor fat. Easy to cut, easy to store.
The traditional curing process takes more than 15 months, during this time our hams dry slowly inside the “bodegas”, natural cellars.
Presented in a piece vacuum packed.
Piece of the bottom of the ham, also called "la punta". It is a bit easier to cut and with more marbled fat. It is recommended to cut upsidedown to have smaller slices for tapas.
Origin : Salamanca
Breed: White Spanish
Curing: Plus than 15 months.
Diet : Natural compound feeds (cereals and vegetables).
Production:he production process takes place mostly in “bodegas”, natural cellars which makes these hams especially tasty.
External appearancer: The product is sold boneless and vacuum packed. Sold per kilo, not as a whole ham.
Taste: Mild flavor, slightly salty and pleasant aroma. Homogeneous and slightly fibrous texture. Compared to the Iberian, aroma, flavor and texture are not that intense.
Curiosities: The different types of Serrano differ on the curing period. The Gran Reserva is the highest quality among the Serranos.
Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.
We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.
Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.
|TROZO DE JAMÓN SERRANO GRAN RESERVA (DESHUESADO) -|
|Alicia M. el día 03/06/2018||10/10|