Serrano Ham Sliced 24 Months (85g) - Monte Nevado | EXP 16/06/2025

Cut from pink to purple red, marbled and occasional pints of tyrosine due to long curing. Characteristic aroma of fine aged, delicate and with little salt. - The preparation starts with a fatty pig, with at least 50% of the Duroc breed, little salt, and a slow natural drying process - Only natural ingredients are used, no additives. - Tasting Note: Meat has hues ranging from pink to purplish red with a fine grain, and may occasionally show tyrosine crystals as a result of its lengthy curing process. Characteristic fragrance of delicately cured meat. - The average curing time is 24 months.