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
Like hardly any other product, our raw specialities combine the traditions and climate of South Tyrol. They are carefully produced according to traditional recipes. After production, they are given one thing above all: plenty of time and rest. With a touch of natural smoke beech wood, they are stored in the fresh mountain air until they have reached the ideal degree of maturity.
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Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Characteristics: Slice-ready, bone-out and with twine tied by hand. Flavour: Mild, Area: Emilia Romagna
