The Gran Reserva Ham has the same production process as the Ibérico: salting, drying, curing, and aging. However, it comes from the white pig, usually from the breeds: Large White, Pietrain, Duroc, or Landrace. In addition, the curing time is long, it must exceed 12 months in the case of the Reserva and 15 in the Gran Reserva.
Iberian hams and shoulders
Discover the Gran Reserva Centenario Huelva Ham of 6.5 kg, an ideal piece for lovers of good ham....
€182.00
€227.50
Regular price
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