Serrano Shoulder Ham Leg

Serrano Shoulder Ham Leg

Our Paleta Serrana comes from pigs reared in the province of Aragon, then the shoulders are cured in natural dryers in Huesca, a region with centuries of tradition around the curing process of meats. All shoulders including Serrano Shoulder Ham Leg are cured until they are perfectly ready, with a minimum curing time of 7 months.

• Keep between 5ºC and 22ºC.

• If not consumed straight away, it should be stored hanging in a cool, dry environment.

• Best enjoyed at room temperature.

• After opening, cover it with its own fat to prevent the meat from being exposed to the air.