Mariano Gomez 'Mature' (Añejo) Serrano Hams are unique, because they are produced one by one, selecting only the best raw materials, adding very little salt and taking good care of them throughout the entire process. Each ham is given enough time to cure properly, with no hurry... and always strategically placed in their natural drying houses.
This is the only way to fully guarantee the quality of Mariano Gomez Serrano Hams. This careful and slow production process, where each ham is given the exact time it needs to mature, means that each ham reaches its optimum point of curing, aroma and flavour.
Quality Guarantee: the moment the hams enter Mariano Gomez's facilities to when they leave, ready to eat, they are monitored by a traceability system, thereby guaranteeing food safety for the products start to finish.
Presentation: Hoofless ham.
Curing: 18 - 20 Months
Mariano Gomez 'Añejo Reserva' (Mature Reserve) Serrano Hams are unique, because they are produced one by one, selecting only the best raw materials, adding very little salt and taking good care of them throughout the entire process.
>> dettaglio
South Tyrolean Speck PGI is the guarantee of the highest quality and authenticity. Only selected specialities that meet the exact criteria are allowed to bear the "protected geographical indication" seal of quality. The bacon may only be produced pork legs and according to traditional methods in South Tyrol. Only if all quality criteria are fulfilled and all controls are passed, the bacon may be named after its origin South Tyrol.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Soft cheese bovine, goat and sheep milk, Appearance: round-shaped - wrinkly rind with signs of hay, Aroma: ripe fruits (bananas) - hay, Flavour: harmonic - well-balanced - creamy - complex, Consistency: very soft - creamy, Maturation: 3 weeks on dried wheat
Characteristics: Slice-ready, bone-out and with twine tied by hand. Flavour: Mild, Area: Emilia Romagna