GRAN RESERVA: Boneless ham and Block Ref#: 1305/ 1316
Click to enlarge These kinds of hams have been cured during, at least, fourteen months and they are easy to slice so we obtain the maximum advantage of their meat.
Once the cure process is finished we take away the bone in an artisan and totally manual way, and, after that, we make an extra cure process in which the meat's ham is completely stabilized to get a cut COMPACT and HOMOGENEOUS.
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