Jamoruel, located in a privileged enclave between the Javalambre and Gudar mountain ranges in Teruel (Spain), has been producing of the very best Serrano Hams and Shoulders for over a century.
This Boned 'Reserve' Serrano Shoulder is made of the front leg of the highly acclaimed Duroc pig. It is left to cure slowly and naturally for a period of at least 8 months, after which the shoulders hams are carefully selected and boned manually by skilled ham masters. Its traditional curing process results in a shoulder ham with an unmistakable burgundy-red colour and delicate, yet intense aroma and flavour. This lavishly marbled Serrano Shoulder has a low salt content and moderate fat content.
Presentation: Boned shoulder ham with traditional 'V'-cut, and individually vacuum packed.
Curing: 8 months
Small but tasty! The mini-Schüttelbrot is a small version of the traditional Schüttelbrot and it is Trenker's true strong point. The Mini-Schüttelbrot is ideal in your free time for snacks, during a walk or on the ski slopes, but it is also a snack that is highly appraised by students and other people who do intellectual work. This original Trenker product is also fat-free and contains no flavour enhancers or preservatives.
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This bacon is well suited for hors-d'oeuvre courts.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
