Jamoruel, located in a privileged enclave between the Javalambre and Gudar mountain ranges in Teruel (Spain), has been producing prime Serrano Hams and charcuterie for over 100 years.
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. Its traditional curing process results in a ham with an unmistakable 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
For you individual voucher please insert a quantity (f.e. quantity: 19 x 1,00 = 19,00 Euro)
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South Tyrolean Speck PGI is the guarantee of the highest quality and authenticity. Only selected specialities that meet the exact criteria are allowed to bear the "protected geographical indication" seal of quality. The bacon may only be produced pork legs and according to traditional methods in South Tyrol. Only if all quality criteria are fulfilled and all controls are passed, the bacon may be named after its origin South Tyrol.
