This ham is made from the meat of pigs from the province of Teruel in Aragon, and is cured for a minimum of 14 months, allowing it to develop a full, clean flavour.
It has a good balance of sweet and savoury notes, a dense, meaty flavour and a firm, dry texture; an excellent value serrano ham (minimum weight 7kg).
Find out more about Spanish Ham and how to carve at our Ham School.
|Nutrition -||Per 100g|
|Energy||882kJ / 210kcal|
|of which saturates||2.9g|
|of which sugars||0.5g|
|* Typical values per 100g|
Soincar buy their animals from small local breeders, many of whom have been raising pigs for generations.
The process for curing their hams and loins requires both frequent manual input and a deep knowledge, gained over generations, about the production of high-quality cured meats.
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