Serrano Ham ETG Añejo Reserva

Several pesos offered, to see the price open the dropdown below these lines

Made with very little salt, Mariano Gómez Reserve Añejo Ham is cured in the natural dryers of Fuendetodos (Zaragoza).

Whole Serrano Ham ETG Añejo Reserva

Minimum total cure between 20 and 24 months.

The lot is shipped in a standard box.

If you want to receive it in an imitation wood ham box, you must check the box "I want my order to be wrapped as a gift" that you will find in your cart once you have added the item.

We can also add a dedication card if you indicate the text in "comments on the order", which you will also find in the cart area.

YOU HAVE A DISCOUNT FOR EACH ADDED COMPLEMENT

Weight

+ ham holder

+ Knife and steel

+ Knife sharpener

+ Ham Clamp

€86.13

Tax included

Information

Shipping 24 - 72h.   In the cart you will have several transport options to choose from as well as check the shipping cost.

Do you want your purchase as a gift? 
Yes, after choosing your products, you just have to do the following in the area of your cart: 
1) Check the box" for gift "
You will find it on the summary of the order in your cart before making the payment.  We will take care of making a suitable presentation for a gift, the set of various products is presented in a beautiful cardboard tray, wrapped in cellophane and decorated with bows. 
2) May include dedication 
You have to indicate what you want us to write in the "add a comment" area that is located under the order summary and we include the dedicated card 
3) Checkout. 
Your invoice will be available to download, no document will be included in the package except the dedication.

Serrano Ham ETG Añejo Reserva

What does ETG mean? It is the abbreviation of "Guaranteed Traditional Specialty". More information about ETG here

Cured serrano ham is one of the products, or we could even say that it is the most well-known and appreciated product of Spanish gastronomy.

Serrano ham is made from the hind legs of the pig, unlike the serrano shoulder which is made from the front legs. In both cases the process consists of 6 steps:

Bleeding: The ham is bled so that no blood remains inside, as it would rot during the drying process and spoil the piece.

Salting: The hams are covered in salt and remain that way for several days. Approximately as many days as kilograms weigh the ham.

Washing: The hams are washed to remove excess salt from the outside.

Post-salting or settling: The hams are kept at a controlled temperature and humidity so that the salt is introduced into the interior of the ham and the liquid is released.

Drying or curing: The ham is left to dry, naturally, with the cold and dry air of our province, coming from the universal mountains. So that a ham is achieved with the optimum point of salt and curing and all this in a natural and artisan way.

Aging: Once the curing process is complete, the hams are hung in cellars and there the biochemical processes that began during the curing process are completed.

INGREDIENTS Ham, sea salt, dextrose and preservatives E-250 and E-252.