Gran Reserva boneless ham, from white pigs of the Duroc / Landrace breeds, raised in straw beds with access to outdoor patios and fed with natural cereals.
They weigh in at 140 kg. Unique, fatty and very sweet hams. Slow curing, between 24 and 30 months in natural drying rooms and storehouses at over 1200 metres above sea level in the Sierra de Campo Azálvaro.
9 to 10 kg