Serrano Ham Reserva without bone and skin, 16 months, ca. 4,5 kg
Its cure is of 16 months and its genetics is part of the duroc pig and of the crossing with other races carried out by children of Dionisio Sánchez and the specialized breeders that develop so exclusive raw material.
The curing process takes place in natural dryers, with a long period of settlement that is distinguished by an extraordinary aroma and flavor. It does not contain gluten, colorants or lactose.