Serrano Ham Reserva Teruel 18-22 months boneless - Serrano Ham Reserva with 18-22 months of curing made in Teruel

Serrano ham with a drying period of no less than 18 months, cured in cellars, is left to rest for the necessary time to achieve the fusion of the fats, which have a creamy appearance with a bright serrano color. The color when sliced of the reserve ham ranges from purplish red with slight streaks of fat infiltrated in the lean meat. It is a product with a mild flavor, intense aroma, and low salt content, with an average weight and moderate fat percentage. All our products are made through a comprehensive process of the entire production chain, whereby we produce the feed ourselves, raise the animals, slaughter them, and cure the final product in our drying facility, with all the advantages this brings for the final quality of the product. Greater control over the feeding, health, and genetics of our animals, and therefore a high consistency in the final product that reaches our customers.