Serrano Ham ‘Reserve’ (Boned) - Jamoruel

Boned Serrano Ham ‘Reserve’ by Jamoruel

Jamoruel, located in a privileged enclave between the Javalambre and Gudar mountain ranges in Teruel (Spain), has been producing of the finest Serrano Hams and charcuterie for over a century.

This ‘Reserve’ Serrano Ham is made of the highly acclaimed Duroc pig. It is left to cure slowly and naturally for a period of at least 16 months, after which it is manually selected and boned by skilled ham masters.

Its traditional curing process results in a ham with a distinctive burgundy-red colour and delicate, yet intense aroma and flavour.

This lavishly marbled Serrano Ham has a low salt content and moderate fat content.

Presentation: Individually vacuum-packed boned ham, with traditional ‘V’-cut.

Curing: 16 - 18 months

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