The genuine ham Juan Gargallo “Gran Reserva” 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.
Pork hind limb, it goes through a process of salting, drying and ageing within the cellar. BREED: Bred of Duroc and Landrace o Large White. 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.
Serve in thin slices to be tasted.
Store in a cool, dry and ventilated place.