Mariano Gomez 'Añejo Reserva' (Mature Reserve) Serrano Hams are unique, because they are produced one by one, selecting only the best raw materials, adding very little salt and taking good care of them throughout the entire process.
Each ham is given enough time to cure properly, with patience, and always placed strategically in their natural drying houses. This is the only way to fully guarantee the quality of Mariano Gomez Serrano Hams. This careful and slow production process, where each ham is given the exact time it needs to mature, means that each ham reaches its optimum point of curing, aroma and flavour. Quality Guarantee: the moment the hams enter Mariano Gomez's facilities to when they leave, ready to eat, they are monitored by a traceability system, thereby guaranteeing food safety for the products start to finish.
Presentation: 'Maza' (the part of the ham that has more lean meat - the main part of the ham), which is vacuum-packed individually.
Curing: 20 - 22 Months
Our mountain salami consists of controlled, thin and tender pork which is enriched with natural spices and is dried in rough height air.
The salami Bengalino is made of very thin meat, coarse-grained
It is the Caciotta Edelweiss smoked with marks of juniper.
Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours...
Hard cheese ewe's milk, Appearance: interior is strawy-yellow to amber colour, Aroma: fruity - ripe pears, Flavour: hints of sheep's milk - very sweet - balanced - full flavour, Consistency: crumbly, Maturation: 15 months in the natural cellar
Cut cheese bovine raw milk; Appearance: matured in beeswax; Smell: Nectar - fruity - floreal; Taste and aroma: intensely; Consistency and structure: like butter - melting; Maturation: approx. 90 days