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.
Serrano ham with a drying period of no less than 15 months. Cured in cellars throughout the process, we aim for the optimal point of maturation to ach...
Duroc breed serrano ham with 18-22 months of curing produced in Teruel - Gran Reserva serrano ham from the Duroc breed with a drying period of no less...
Iberian cebo ham produced in our facilities within the Pedroches Valley, sourced from selected animals raised by us through our comprehensive producti...
In the preparation of this homemade chorizo, the finest cuts from Duroc pigs with "Denomination of Origin Teruel" are used, such as the shoulder and t...
Serrano ham par excellence, it is backed by the "Denomination of Origin Teruel" and has been awarded several times as the best ham from Teruel. To ach...
Serrano Reserve ham with a drying period of 18 to 22 months, and a medium-high weight and fat percentage.
This ham is deboned, fully trimmed from the...
Serrano ham Reserva with a drying period of 18 / 22 months, and a medium-high weight and fat percentage, with a mild flavor and very little salt.
Thi...
Serrano ham from the bodega with a maturation of no less than 15 months, with an average weight and fat percentage. This is a ham with its leg and a V...
Bone and without hoof. Beveled in V form
Cure 12-13 meses
Ref:11001
Unit average weight:5,5-7 kg aprox
Net weight approx box:33-42 kg. aprox
Unit x b...
Serrano ham with a drying period of no less than 15 months. Cured in cellars throughout the process, we aim for the optimal point of maturation to ach...
Duroc breed serrano ham with 18-22 months of curing produced in Teruel - Gran Reserva serrano ham from the Duroc breed with a drying period of no less...
Iberian cebo ham produced in our facilities within the Pedroches Valley, sourced from selected animals raised by us through our comprehensive producti...
In the preparation of this homemade chorizo, the finest cuts from Duroc pigs with "Denomination of Origin Teruel" are used, such as the shoulder and t...
Serrano ham par excellence, it is backed by the "Denomination of Origin Teruel" and has been awarded several times as the best ham from Teruel. To ach...
Serrano Reserve ham with a drying period of 18 to 22 months, and a medium-high weight and fat percentage.
This ham is deboned, fully trimmed from the...
Serrano ham Reserva with a drying period of 18 / 22 months, and a medium-high weight and fat percentage, with a mild flavor and very little salt.
Thi...
Serrano ham from the bodega with a maturation of no less than 15 months, with an average weight and fat percentage. This is a ham with its leg and a V...
Bone and without hoof. Beveled in V form
Cure 12-13 meses
Ref:11001
Unit average weight:5,5-7 kg aprox
Net weight approx box:33-42 kg. aprox
Unit x b...