350 gr. approx. Cold meat typical from the region of Valencia and its adjacent region of Maestrazgo, Aragón. Elaborated in a traditional way in our own drying shed, made of pork lean. Originally, however, it was a product typical from Easter (hence its name) and its great success made us to elaborate it all year long.
ORIGIN: Drying shed property of Jamones Juan Gargallo, Albentosa (Teruel). INGREDIENTS: pork lean and bacon, salt, sugars, spices, colourants and preservatives. CURING PROCESS: 7-10 days.
To be eaten in several ways, raw, in slices…
Best before 3 months. Store in a cool, dry and ventilated place.
350 gr. approx.