Jamoruel, located in a privileged enclave between the Javalambre and Gudar mountain ranges in Teruel (Spain), has been producing of the very best Serrano Hams and Shoulders for over a century.
This Boned 'Reserve' Serrano Shoulder is made of the front leg of the highly acclaimed Duroc pig. It is left to cure slowly and naturally for a period of at least 8 months, after which the shoulders hams are carefully selected and boned manually by skilled ham masters. Its traditional curing process results in a shoulder ham with an unmistakable burgundy-red colour and delicate, yet intense aroma and flavour. This lavishly marbled Serrano Shoulder has a low salt content and moderate fat content.
Presentation: Boned shoulder ham with traditional 'V'-cut, and individually vacuum packed.
Curing: 8 months
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.