Jamoruel, located in a privileged enclave between the Javalambre and Gudar mountain ranges in Teruel (Spain), has been producing prime Serrano Hams and charcuterie for over 100 years.
This 'Reserve' Serrano Ham is made of the highly acclaimed Duroc pig. It is left to cure slowly and naturally for a period of at least 16 months. Its traditional curing process results in a ham with an unmistakable burgundy-red colour and delicate, yet intense aroma and flavour. This lavishly marbled Serrano Ham has a low salt content and moderate fat content.
Presentation: Whole ham, with traditional 'V'-cut, individually wrapped in cotton stocking.
Curing: 16 - 18 months
For you individual voucher please insert a quantity (f.e. quantity: 19 x 1,00 = 19,00 Euro)
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Bacon Pancetta - Smoked. pieces, vacuum, weight approx. 250 gr.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
