We select these magnificent white pigs from Castilla y León and feed them with cereals, we obtain magnificient pigs of until 140 Kg. Due to their low salt content, our Jamones Gran Reserva need a long curing period, minim 24 months, in our drying facilities and natural cellars until they reach their optimum quality to be cut and consumed
It has an elongated shape and a white hoof, it is covered with a semi firm, light-amber coloured layer of fat. The meat is pink with the typical intramuscular fat infiltrations. It has a soft flavour and juicy texture, typical of good Serrano hams.
Best served between 20°- 24°. In order to savour and enjoy the subtleties of this Jamón Gran Reserva, it should be cut in very fine slices.