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Vallejo Reserva Ham on the Bone (cured for more than 17 months)
Ham made from white sow using traditional methods in Trevélez, in the Sierra Nevada national park, at 1 700 metres of altitude. Low salt content, less than 4.5%. Ham with ID for traceability, additive free, only sea salt. Between 7 kg and 7.5 kg.
Data sheet
| Weight | 7 kg to 7.5 kg |
| Average curing time | Average curing time: 15 to 17 months |
More info
Ham made from white sow using traditional methods in Trevélez, in the Sierra Nevada national park, at 1 700 metres of altitude. Low salt content, less than 4.5%. Ham with ID for traceability, additive free, only sea salt. Between 7 kg and 7.5 kg.
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