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 Reserva Serrano Ham
Añejo Reserva Serrano Ham boneless
Añejo Reserva Serrano Ham boneless in 3 pieces
Añejo Reserva Serrano Ham sliced

Añejo Reserva Serrano Ham

Made wiht very little salt, the Mariano Gómez Reserve Mature Ham is cured in our natural drying places in Fuendetodos (Zaragoza).
Approx weight between 7 and 8,5 kg.
Total minimum curing between 20 and 22 months.