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WINERY SERRANO HAM CURED IN TERUEL, SPAIN.

- Boned serrano ham cured in a winery.

 

Spanish handmade boned serrano ham.

Serrano ham from Spain cured in the winery and salt given by hand.

Spanish iberian ham without leg. This ham is cured during 13 to 15 months. Elaborated in Bajo Aragon following the traditional recipe.
Ham cure is realized in natural dryiers and later in natural wineries.
Salting is given by hand, assuring the control and the care of the serrano ham pieces during all process.
Spanish serrano ham cutting, is a reddish hue and shiny appearance.
Looking more carefully can be appreciated that muscle mass shows fat partially infiltrated and oily consistency.
This piece of cured spanish serrano ham has a flavor very distinctive, pleasant, slightly salty and very aromatic.

The spanish serrano ham without leg is maintained in the natural drying place in the start of the drying process during it acquires its characteristic scent and flavor.

Once the serrano ham is dried is carried to the winery to finish its curation process.

In the winery the temperature is maintained between 15 and 25ºC and the humidity between 40% and 60%.

In the drying process its very important to realize the necessary tasks artisanal.

1- Jalacete winery ham. 7,5 - 8 kg.
Price
64,26 Euros
73,90 Dollars
Quantity
 

2- Jalacete winery ham. 7 - 7,5 kg.
Price
60,25 Euros
69,29 Dollars
Quantity
 

3- Jalacete winery ham. 6,5 - 7 kg
Price
56,23 Euros
64,66 Dollars
Quantity
 

4- Jalacete winery ham. 6 - 6,5 kg
Price
52,22 Euros
60,05 Dollars
Quantity
 

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Buying conditions - Legal notice.

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00
 informacion@sabor-artesano.com