Serrano Duroc Ham Gran Reserva
Several pesos offered, to see the price open the dropdown below these lines
Made from selected raw material from Duroc breed crossbred pigs, this ham is cured slowly and for a long time in the natural drying room in Fuendetodos (Zaragoza).
Serrano Duroc Gran Reserva whole ham
Approximate healing: 30 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
Serrano Gran Reserva Duroc ham is a ham from Duroc pigs, a breed used in countless sausages given its quality and good performance. Its healing lasts over 30 months. The result is a slightly salty ham, with a subtle, smooth and pleasant aroma.
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 finished, the hams are hung in cellars and there the biochemical processes that began during the curing process are finished.
INGREDIENTS Ham, sea salt, dextrose and preservatives E-250 and E-252.