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 100 years.
This '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. 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: Whole shoulder ham, with traditional 'V'-cut, individually wrapped in cotton stocking.
Curing: 8 months