SERRANO HAM DUROC GRAN RESERVA DIAZ

SERRANO HAM DUROC GRAN RESERVA DIAZ

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JAMON SERRANO DUROC GRAN RESERVA DIAZ

Naviblanc

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The process of making Duroc cross serrano ham begins in the care of the animal itself, paying special attention to the feeding and handling of the animal.

Their curing process varies according to their weight, between 18 and 26 months in their varieties Reserva and Gran Reserva.

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