My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Net weight:
Piece of Serrano Shoulder from Duroc breed of Artisan Jamonera.
The taste of the Iberian shoulder of Campo Cebo is intense, it contains a higher proportion of golden and creamy fat that characterizes the shoulder, providing juiciness.
*Price per approximate weight for a piece between 5-6 kg.
Artisan Ham Maker has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and quality in line with the characteristics of each product.
Salting: It is covered with sea salt and stored at temperatures between 0 and 5ºC.
Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.
Curing: It can last from 12 to 24 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.
You will receive your piece wrapped in greaseproof paper and mesh.
Refrigerated: 5 days
Vacuum-packed and refrigerated: 15 days
Frozen: 18 months
Net weight:
Piece of Serrano Shoulder from Duroc breed of Artisan Jamonera.
The taste of the Iberian shoulder of Campo Cebo is intense, it contains a higher proportion of golden and creamy fat that characterizes the shoulder, providing juiciness.
*Price per approximate weight for a piece between 5-6 kg.
Artisan Ham Maker has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and quality in line with the characteristics of each product.
Salting: It is covered with sea salt and stored at temperatures between 0 and 5ºC.
Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.
Curing: It can last from 12 to 24 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.
You will receive your piece wrapped in greaseproof paper and mesh.
Refrigerated: 5 days
Vacuum-packed and refrigerated: 15 days
Frozen: 18 months
