GRAN RESERVA SERRANO CURED PORK SHOULDER CROSS BREED DUROC

Description

GRAN RESERVA SERRANO PORK SHOULDER
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 Gran Reserva serrano pork shoulder 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 pork shoulder is distinguished by a delicate flavour, not too salty, with pleasant and evolving bouquet. Long finish in the mouth.