Spanish cured ham

Boneless Serrano Reserva dry ham 12 months ±5.4kg EL POZO

Produced from specially selected pigs, Serrano de El Pozzo hams hold the Consorcio label: they are matured for 9 months. They develop an intense taste, slightly salty and with hints of hazelnuts.

Boneless Serrano Trevelez dry ham 20 months ±6kg JAMONES DE JUVILES

Serrano Juviles Trevelez PGI dried ham with bone 20 months ±8kg JAMONES DE JUVILES

Bellota 100% Ibérico PDO dry ham 30 months with bone ±8kg SENORIO DE MONTANERA

Boneless Bellota 100% Ibérico 24 months ham ±4kg SENORIO DE MONTANERA

This acorn-fed Iberian pure pork hamhas been subjected to a strictly controlled process of salting (10-20 days), drying (90 days) and maturation (more than 730 days).

Paleta Bellota 100% Ibérico PDO boneless ±2.2kg SENORIO DE MONTANERA

Half the price of ham, but just as appreciated by connoisseurs, the blade offers the advantage of fat well infiltrated into the meat, making it very tender and very rich in the characteristic aromas of 100% Ibérico Bellota ham.

Iberic Cebo pork shoulder block ±2.5kg IBERICO SIERRA AZUAGA

This shoulder comes from "Cebo" Iberian pigs, fed on cereals.

Boneless Serrano Bodega TSG dry ham 9 months ±5kg CAMPODULCE

Serrano Bodega comes from Spanish pigs of the Duroc, Landrace, Large White and Pietrain breeds, according to crosses defined and mastered by the Jorge group with a view to producing the best hams.

Boneless Serrano Teruel TSG dry ham 14 months ±5.5kg ALAIRE - CAMPODULCE

This Serrano Teruel ham is made from pigs of the Duroc paternal line (breed with low maternal qualities) and of the Landrace and Large White maternal line, raised in the Teruel region (between Zaragoza and Valencia), at an altitude of more than 800m . These breeds are known to produce large carcasses, not too fat, and a low cholesterol ham of at least 7kg. It is dried on site for a minimum of 60 weeks, benefiting from the favorable climate (cold and dry) of this region.

Serrano Duroc dry ham Gran Reserva Salamanca +18months ±8kg