Montevive Serrano ham

Maturation: 20 months.

Ham cured Duroc pork produced in the Alpujarra. Slow ripening in natural drying and rest in the winery. The main feature of the Duroc pork is that it has more marbling than white pork fat.

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

Ingredients: ham cured Duroc pork and sea salt.