Nevadensis Serrano ham

Maturation: 18 months.

Alpujarra-cured ham. Slow ripening in natural drying and rest in the winery. Completely natural, without preservatives or colouring.

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.