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Jamon Serrano Ham Gran Reserva 24+ Months Bone-In.
Curing Time: 24+ months
Serrano Ham Gran Reserva 24+ Months Bone-In. Selected are hams from heavy pigs, which allows the extension of the curing process for an average of 24 months. During the crafting process, only very little Mediterranean sea salt is used. The master ham artisans review and classify each piece one by one until they decide that each ham has reached the ideal maturation.