Gran Reserva Serrano Ham

Gran Reserva Serrano Ham elaborated from rear extremities of selected white pigs, bred in Spain and according to European Traditional Specialties Guaranteed (TSG) standards for «Jamón Serrano».

The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 20 months the minimum curing time.

7,500 kg
7,750 kg
8,000 kg
Medium curing
Optimum curing
Prolonged curing
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CASTANOBLE GRAN RESERVA SERRANO HAM
ORGANOLEPTIC CHARACTERISTICS 

Appearance

Lean with a characteristic colour, ranging from the intense red in the most cured areas to the pink shade in the least cured areas. Rich external appearance. When cut, depending on the curing, presents streaks of intramuscular fat from selected pieces.Along the cut you can notice some small white “speckles” or “crystals” (tyrosine crystals), pointing out to a slow curing and a low salinity level.

Smell

The smell of the Gran Reserva Serrano ham is smooth and characteristic as a fruit of a slow and natural curing process.

Texture

Depending on the part of the piece, the round side of the ham (la maza) and the flatter side of the ham (la contramaza) have a firm and juicy texture with homogeneous cut surface. While the texture of the white end of the ham (la punta) and the elbow or shin part is more fibrous and tight.

Flavour

Castanoble Gran Reserva Serrano ham is distinguished by a delicate flavour, not too salty, with pleasant and evolving bouquet. Long finish in the mouth.

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