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The Gran Reserva Serrano shoulder ham is the foreleg leg of the white Spanish pig fed with natural compound feed. The traditional curing process takes more than 15 months. During this time our shoulder hams dry slowly inside the "bodegas", natural cellars. Juicy and intense flavor and texture.
|Breed||White pig (Serrano Gran Reserva)|
|Healing||More than 15 months|
|Part of the pig||Foreleg|
|Aspect||Serrano: The appearance is wider and less stylized than the Iberian ham. The hoof is light brown.|
|Tasting note||Soft flavor, little salty and pleasant aroma. Homogeneous texture and little fibrous. Compared with the Iberian, its aroma, flavor and texture are softer and less intense.|
|Curiosities||The different types of Serrano are differentiated by the healing period. The Gran Reserva is the maximum quality among the Serrano hams.|
|Price per kilo||9.5€/kg|
|Ingredients||Shoulder pork ham, salt, sugar, acidity regulator (E-331iii) and preservatives (E-250, E-252).|
|Nutritional values||Energy value: 1322 KJ / 318 Kcal Fat: 22.5 g saturated: 11 g Carbohydrates: 0 g Proteins: 28.8 g Food fiber: 0 g Sodium: 2130 mg|
|Allergens & co||Free gluten. Free lactose.|
|Presentation||Wrapped in vegetable paper, cotton cover and decorative mesh. In a rigid cardboard box.|
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.
Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.