Product catalogue

GREAT HAM RESERVES

Time of curing: more than 16 months.

Presentation: whole piece with skin and “V” cut.

Aproximate weight: 7 to 9 Kg.

Conservation: keep in a place cool and dry.

DUROC HAM

Time of curing: more than 18 months.

Presentation: whole piece with skin and “V” cut.

Aproximate weight: 7 to 10 Kg.

Conservation: keep in a place cool and dry.

RESERVES HAM

Time of curing: 12-14 months.

Presentation: whole piece with skin and “V” cut.

Aproximate weight: 6,5 to 8 Kg.

Conservation: keep in a place cool and dry.

BONED HAM

Time of curing: more than 15 months.

Presentation: piece with skin, “V” cut, and pieces polished and vacuum-packed.

Aproximate weight: 4 to 6 Kg.

Conservation: keep in a place cool.

DUROC PALETTE

Time of curing: more than 7 months.

Presentation: whole piece with skin and “V” cut.

Aproximate weight: 4 to 6 Kg.

Conservation: keep in a place cool and dry.

SLICED HAM

Time of curing: more than 15 months.

Presentation: pieces of 100 gr.,250 gr, 500 gr.

Conservation: keep in a place cool.

IBERIAN CEBO HAM

Time of curing: more than 24 months.

Presentation: “V” cut pieces.

Aproximate weight: more than 7 Kg.

Conservation: keep in a place cool and dry.

IBERIAN CEBO SHOULDER

Time of curing: more than 12 months.

Presentación: “V” cut pieces.

Aproximate weight: more than 4,5 Kg.

Conservation: keep in a place cool and dry.

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