Serrano Gran Reserva

Thanks to a curing period that generally lasts more than 24 months, Serrano has a very pleasant aroma, a delicate flavour and is not very salty. When sliced, it is uniform with a characteristic colour ranging from pink to purplish red, and a bright, slightly oily white fat. Serrano ham, both shoulder (paleta) and leg (jamón), is obtained from free-range "Cinta Blanca" pigs raised in the nature reserves of south-western Spain, fed on feed. Its meat is rich in B vitamins, vitamin E and minerals such as calcium, phosphorus, magnesium, potassium, iron and sodium, as well as unsaturated fats, the so-called "good" cholesterol. It also has a concentration of essential amino acids per gram of protein that is much higher than that of meat from other breeds. Finally, thanks to the proteolysis process that occurs during curing, the digestibility index reaches levels ranging between 85% and 100%.