Diego Martín Serrano ham

Maturation: 18 months.

Ham produced in the town from Pórtugos (Alpujarra). Slow, natural drying cure, only is using sea salt for processing.

Of delicate flavour, little salted meat (maximum content of 5% sodium chloride). Red and shiny appearance to the Court, with partially infiltrated in muscle mass fat. Fat consistency sticky, bright, pleasant taste and white-yellowish coloration.

Ingredients: pork and sea salt-cured ham.