- Online only
- -10%
Boneless Gran Reserva Ham 100% Duroc Padre La Pirenaica 5 kg approx.
- -30%
The quantity you receive depends on the format and how the weight is stated on the product page:
Yields and weight losses are estimates and vary depending on the piece, the proportion of bone and fat, and the cutting method. Where diced pieces and bones are included, they do not form part of the estimated sliced weight. Always check the format, weight and contents of your selected option.
Keep the piece in a cool, dry place protected from direct light. The ideal temperature is between 15 and 20 ºC.
Once you begin slicing, cover the exposed area with a thin layer of the ham's own fat and protect it with cling film or a clean cotton cloth.
It is recommended to consume the piece within approximately 30 to 45 days after beginning to cut it.
Keep the packs refrigerated between 2 and 8 ºC until ready to eat.
To best enjoy their aroma, flavour and texture, remove the pack from the fridge 20 to 30 minutes before serving.
Once opened, consume it preferably on the same day and avoid exposing it to heat, direct light or sudden temperature changes.
Store cured meats in a cool, dry and well ventilated place, away from moisture and direct sunlight.
If the product is vacuum-packed, keep it refrigerated and open it a few minutes before consuming so it can recover its full aroma.
After opening, wrap it in food-grade paper or keep it in an airtight container in the fridge.
OTHER CUSTOMERS ALSO BOUGHT
Boneless Gran Reserva Ham 100% Duroc Padre La Pirenaica 5 kg approx.
Sheep's Cheese Smoked with White Beech Wood ARQUESPAL Made with Raw Milk
Duroc Serrano Ham Gran Reserva ARRULLO Minimum 15 Months Curing
Boneless Shoulder Ham from Cebo Ibérica 50% Ibérica Breed - Pieces of 2.5-3 Kilos.
IBERIAN SERRANO BLACK PUDDING CURED STICK "LA UNION 1890" - Piece of 330 grams
50% Iberian Breed Cebo Cured Loin Deseo 1/2 Piece Vacuum Packed 500–600 g
Benito Vela Ibérico Bellota chorizo, whole piece approx. 250 grams
Benito Vela Iberian Bellota salchichón whole piece approx. 250 g
NAVIDUL DUROC PORK LOIN END piece of 350 grams - WITH NAVIDUL'S GUARANTEE -
Acorn-fed 100% Iberian shoulder ham "Legado" El Pozo SLICED
Pieces of approx. 2 kg.