GO5013

Sliced Serrano Ham Plate

For its preparation we start from a fatty pig, with at least 50% of the Duroc breed, little salt and a slow natural drying process. The main characteristic is its infiltrated fat, which together with its large size make it possible to cure this ham very slowly in our “secaderos” where the air from the Sierra de Guadarrama or La Sierra de Cameros flows through the windows. To make Monte Nevado 24 Serrano ham we use just natural ingredients, no additives. The average curing time is more than 24 months. Tasting Notes: Cut from pink to purple red, marbled and occasional pints of tyrosine due to long curing. Characteristic aroma of fine aged, delicate and with little salt.

3 oz plastic tray | 10 per case

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