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    Half Ham Center Reserve

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    • Product: Half Ham Center Reserve 2 - 3.5 kg.
    • Suggestion: Very common for slicing for serrano ham snacks.
    • Consumer advice: To properly enjoy this product, take it out of its container 30 minutes before consuming it.
    • Did you know: The healing process of ham gives it nutritional properties with essential amino acids, rich in vitamins B1 and B6, phosphorus, iron, potassium and zinc.
    • Ingredients: Pork ham, salt, sugar, preservatives (E 250, E 252) and antioxidant (E 301).
    • Ham Reserve Center (total 2.6 kg approx.)
    • The product price varies according to the volume of units for each product order.
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    Spanish Ham | Jamon Duroc Gran Reserva 7-5KG

    0.00€
    We offer you our Duroc Gran Reserva ham, with a more infiltrated and veined meat and a smooth and exquisite flavor. An exceptional product designed to surprise you for many reasons. With a minimum cure of 15 months our wineries, the Gran Reserva ham has an unbeatable price-quality ratio.
    • Infiltrated, veined and juicy flesh
    • Minimal cure: 15 months
    • Consumption and conservation: Store in a dry place at 20-23º and consume at room temperature
    • Tasting note: The genetic characteristics of this breed define their noble pieces with a great infiltration of fat in the form of long intertwined veins with a lean of bright pink color, combined with a slow healing process that gives them a very soft aroma and a juicy and sweet flavor.
    • To cut the ham correctly by hand, you must do it in a gentle but firm way with a narrow and long blade knife, which will allow you to obtain thin and uniform slices in size. By slicing your ham in this way, you will discover all its nuances of flavor and aroma.
    • Individual packaging in cardboard box, weight by weight 7.0 kg to 7.5 kg
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    Spanish Ham Jamon Serrano Reserva 7kg

    0.00€
    • This product is served wrapped in cotton mesh, in a cardboard box.
      • Ham obtained by selecting the fattest pieces. It usually has a characteristic veining (infiltrated fat) inside, especially in the part of the club.
      • Soft flavor and intense aroma which makes it a product valued by the most exquisite palates.
      • Its uniform curing due to its content of infiltrated fat and its slow cure in cellars, makes it easy to cut and great performance, being oblivious to hardness and shortening.
      • 1 Cured Ham (7.0 kg approx.)
      • The product price varies according to the volume of units for each product order.
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    Spanish Homemade Lot1

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    • The cured shoulder of ham, is a pork shoulder with natural healing of 12 months. It's artisanal drying in full natural mountain setting gives it a mild flavor and a pleasant aroma.
    • The tenderloin to the table with rosemary is a pork loin with a natural cure that is around 60 days. During its production process, it is marinated with natural spices from the sierra, such as rosemary and thyme.
    • Homemade chorizo, made with bacon, lean pork and natural spices such as paprika, garlic or dried peppers. Its cure, according to the traditional recipe, lasts approximately 20 days. During this time it acquires its representative aroma and unmistakable flavor.
    • Homemade sobrasada, it is a cured raw sausage that is elaborated in a traditional way with selected pork meats and natural spices like paprika. Sausage is presented to improve its conservation and enhance its flavor and aroma.
    • 1 Ham shoulder (5.5 kg approx.)
    • 1 Loin to the board (1.5 kg approx.)
    • 1 homemade chorizo (650 g approx.)
    • 1 Traditional sobrasada (800 g approx.)
    • 1 Bottle of red wine as a gift.
    • The product price varies according to the volume of units for each product order.
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