Our products

  Jamón de Teruel D.O.P.
Curing 20-24 months
     
  Jamón Ibérico
Curing 30-32 months
     
  Añejo Reserva Serrano Ham
Curing 22-24 months
     
  Bodega Reserva Serrano Ham
Curing 20-22 months
     
  Añejo Serrano Ham
Curing 18-20 months
Añejo Serrano Ham
Añejo Serrano Ham Boneless
Añejo Serrano Ham Boneless in 3 pieces

Añejo Serrano Ham

Made with very little salt and cured in our natural drying places in Zaragoza.
Approx weight between 7 and 8,5 kg.
Total minimum curing between 16 and 18 months.