BONELESS PORK SHOULDER

 

                    

 

 

Presentation: Boneless and vacuum-packed in a plastic bag.

Curing time: + than 12 months.

Weight: + than 3 Kgs (+ than 6.6 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.

 

 

  

Presentation: With skin and vacuum-packed in a plastic bag.

Curing time: + than 12 months.

Weight: + than 3 Kgs (+ than 6.6 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.

BONELESS RESERVA HAM

                                      
 

Presentation: Skinless and vacuum-packed in a plastic bag. Straight knuckle.

Curing time: + than 12 months.

Weight: + than 5 Kgs (+ than 11 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.

   

Presentation: With skin and vacuum-packed in a plastic bag. Straight knuckle.

Curing time: + than 12 months.

Weight: + than 5 Kgs (+ than 11 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.

BONELESS GRAN RESERVA HAM

 

Presentation: Straight leg with skin.

Curing time: from 16 to 18 months.

Weight: + than 5 Kgs (+ than 11 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.

1880 BONELESS HAM

 

Presentation: Straight leg with skin.

Curing time: + than 18 months.

Weight: + than 6 Kgs (+ than 13.2 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.