Serrano Ham 'Duroc', cured in Extremadura (Badajoz - Spain), with a low salt content. Curing period of over 15 months. Very pleasant taste, with an extraordinary flavour, and evenly spread out streaks of fat in the ham.
Presentation: Vacuum-packed boned ham.
Curing: + 15 months
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
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Characteristics: Slice-ready, bone-out and with twine tied by hand. Flavour: Mild, Area: Emilia Romagna