Ham from Extremadura ‘Duroc’ (Boned) - Estirpe Serrana
Serrano Ham ‘Duroc’ (Boned), 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
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