Serrano Ham Extremadura 'Duroc' (boned) app. 5,7 kg. - Estirpe Serrana
Product description
Serrano Ham 'Duroc', cured in Extremadura (Badajoz - Spain), with a low salt content. Curing period of over 15 months. Very pleasant taste, with an extraordinary flavour, and evenly spread out streaks of fat in the ham.
Presentation: Vacuum-packed boned ham.
Curing: + 15 months