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Vallejo Gran Reserva Ham on the Bone (cured for more than 18 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. Approx. weight: 8 kg to 8.5 kg.
Data sheet
| Weight | 8 kg to 8.5 kg |
| Average curing time | Curación de 17 a 20 meses |
| Average fat | Average/high, 1.5 cm to 2.5 cm approx. |
| Eat within | 30/90 days once opened. |
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. Approx. weight: 8 kg to 8.5 kg.
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