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Black Label Serrano Ham from Artesana Jamonera.
Cured through salting and air drying. Serrano ham is a meat that is not very fibrous and has a delicate flavor and slightly more salty but less dry than Iberian ham.
Product sliced by professional staff. Fine and juicy, ready to be consumed as a tapa, with bread, tomato, or as a snack accompanied by wine.
*Price per approximate weight of the product 100g.
*This product is presented in a vacuum-sealed tray to preserve its freshness.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
Salting: It is covered with sea salt and stored at temperatures between 0 and 5º.
Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.
Curing: It can last from 18 to 36 months depending on the quality and weight of the piece. This process results in the piece being completely infused with an exceptional flavor and aroma.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: Vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: Cardboard boxes suitable for food use.
Refrigerated: 5 days
Vacuum-sealed and refrigerated: 15 days
Frozen: 18 months
Black Label Serrano Ham from Artesana Jamonera.
Cured through salting and air drying. Serrano ham is a meat that is not very fibrous and has a delicate flavor and slightly more salty but less dry than Iberian ham.
Product sliced by professional staff. Fine and juicy, ready to be consumed as a tapa, with bread, tomato, or as a snack accompanied by wine.
*Price per approximate weight of the product 100g.
*This product is presented in a vacuum-sealed tray to preserve its freshness.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
Salting: It is covered with sea salt and stored at temperatures between 0 and 5º.
Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.
Curing: It can last from 18 to 36 months depending on the quality and weight of the piece. This process results in the piece being completely infused with an exceptional flavor and aroma.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: Vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: Cardboard boxes suitable for food use.
Refrigerated: 5 days
Vacuum-sealed and refrigerated: 15 days
Frozen: 18 months
