Jamón Gran Reserva from cross breeds of Duroc, Landrace, White Large… fatty cuts with a sweet flavour
More than 24 months curing in natural drying room.
24-30 months in a natural drying room
WITH BONE: Pieces from 8 to 12 Kg
DEBONED: Pieces from 5.5 to 7 Kg
WITH BONE: Case of 1 or 2 pieces
DEBONED: Case of 1 or 2 pieces