The genuine Juan Gargallo “Gran Reserva” ham is made in our own drying shed located in the village of Albentosa (Teruel). The ham is cured in a traditional way following the method of “open window”: it takes advantage of the cold, dry winds provided by these Sierras, which also give to our product aromas, and hints of pine and aromatic plants. Its red and shiny colour once carved is a typical feature, with fat partially added into the muscle mass, and a fine and slightly salty flavour. Enjoy not only the features and flavours of the ham Juan Gargallo Gran Reserva, but also the convenience of this boneless format that totally fits in ham slicer machines. As the ham goes pressed after being boned, this format turns out to be so efficient.
Pork hind limb, it goes through a process of salting, drying and ageing within the cellar. Presented in 5 vacuum-sealed pieces. ORIGIN: Drying shed property of Jamones Juan Gargallo, Albentosa (Teruel). INGREDIENTS: Pork ham, salt, sugar, preservative (E-250) and (E-252) and antioxidant (E-331). CURING PROCESS: Minimum 20 months.
Remove from the fridge 20 minutes before consuming and slice thinly in order to be tasted at room temperature. We also include the bones in the order, which are ideal to be used in different stews and soups.
Store in a cool, dry and ventilated place and, once opened, keep refrigerated. Best before 3 months.
6,5 – 7 boneless piece
7 – 7,5kg boneless piece
7,5 – 8 boneless piece