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