Description

This Serrano pork loin, dry cured is made from heavy white Duroc bread pigs. This Spanish Serrano white pig is famous for its fatty meat, buttery and oily, with a fantastic rich and deep flavour. A 4 to 6 month curing period in the company’s storehouses, gives raise to unique Gran Riserva pieces. Can be enjoyed on platters, sandwiches, and comes ready in perfect slices.

Sliced 100gr: Delicate thin slices of Gran Riserva loin. Marinated, stuffed, and hand sliced.

Keep refrigerated 0ºC – 4ºC.

For best consumption leave out of the fridge for one hour.