Vallejo Reserva Ham on the Bone (cured for more than 17 months) View larger

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.

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69,95 €

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Data sheet

Weight7 kg to 7.5 kg
Average curing timeAverage curing time: 15 to 17 months

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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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Vallejo Reserva Ham on the Bone (cured for more than 17 months)

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.

Write a review