Serrano ham and cured pork shoulder | CampoDulce

SERRANO HAM AND CURED PORK SHOULDER

Our cerdo blanco (non-Iberian breed) ham and cured pork shoulders are made from the Duroc, Landrace, Large White and Pietrain pig breeds. The animals are reared on feed made from cereal crops that we cultivate ourselves.

Each individual product is digitally controlled to ensure full traceability. They are dried in one of the most modern drying facilities in Europe and individually salted in trays in order to guarantee uniformity.

After the elaborate salting, resting, drying and maturing process, the hams then go through a delicate ageing process in order to bring about controlled curing. They are cured for between five and 18 months, after which the resultant products, of excellent quality, are designated either serrano or curado.

JAMON SERRANO RESERVA

Whole hind leg of ham from a cerdo blanco pig reared on natural feed
Curing time: More than 12 months
Weight: 6.5 – 7.5 kg

JAMÓN SERRANO BODEGA

Whole hind leg of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 9 months.
Weight: 6 – 7 kg

JAMON SERRANO D.O. TERUEL

Whole hind leg of ham from a cerdo blanco pig from the Teruel PDO, reared on natural feed.
Curing time: More than 15 months.
Weight: 7.5 - 9 kg

PALETA CURADA CAMPODULCE

Whole shoulder of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 5 months.
Weight: 4 - 5 kg

PALETA SERRANA SEMIDESHUESADA

Semi-boneless shoulder of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 5 months.
Weight: 3.8 – 4.5 kg

JAMON SERRANO BODEGA CORTE V

Boneless V-cut hind leg of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 9 months.
Weight: 6 - 7 kg.

BLOQUE JAMÓN SERRANO

Boneless block of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 15 months (Gran Reserva), 12 months (Reserva) or 9 months (Bodega).
Weight: 5 - 6 kg.

JAMON SERRANO D.O. TERUEL

Boneless hind leg of ham from a cerdo blanco pig from the Teruel PDO, reared on natural feed.
Curing time: More than 15 months.
Weight: 5.5 - 6.5 kg

TACO JAMON SERRANO 1/4

Boneless piece of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 12 months.
Weight: 1 – 1.5 kg

TACO JAMON SERRANO 350g

Boneless piece of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 12 months.
Weight: 350 g.

PALETA SERRANA CORTE V

Boneless V-cut shoulder of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 5 months.
Weight: 2 - 3 kg.

PALETA SERRANA SIN PIEL

Boneless trimmed shoulder of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 5 months.
Weight: 2 – 2.5 kg

BLOQUE PALETA SERRANA

Boneless V-cut block of ham from the shoulder of a cerdo blanco pig reared on natural feed.
Curing time: More than 5 months.
Weight: 4 - 5 kg

JAMÓN SERRANO RESERVA CORTE V

Boneless V-cut hind leg of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 12 months.
Weight: 5 - 6 kg

JAMON SERRANO GRAN RESERVA SIN PIEL

Boneless trimmed hind leg of ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 15 months.
Weight: 5 - 6 kg

JAMÓN SERRANO CORTE V MEDIAS PIEZAS

Half of a boneless and V-cut ham from a cerdo blanco pig reared on natural feed.
Curing time: More than 15 months (Gran Reserva), 12 months (Reserva) or 9 months (Bodega).
Weight: 2.5 - 3 kg (half-ham).

LONCHAS JAMON SERRANO 500g

Slices of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 15 months (Gran Reserva), 12 months (Reserva) or 9 months (Bodega).
Weight: 500 g.

LONCHAS JAMÓN SERRANO BODEGA 200g

Slices of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 9 months.
Weight: 200 g.

LONCHAS PALETA SERRANA 150 g

Slices of ham from the shoulder of a cerdo blanco pig reared on natural feed.
Curing time: More than 5 months.
Weight: 150 g.

LONCHAS PALETA SERRANA 180 g

Slices of ham from the shoulder of a cerdo blanco pig reared on natural feed.
Curing time: More than 5 months.
Weight: 180 g.

LONCHAS JAMON 100g

Slices of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 12 months.
Weight: 100 g.

LONCHAS JAMON 150g

Slices of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 12 months.
Weight: 150 g.

LONCHAS JAMON SERRANO 200g

Slices of ham from the hind leg of a cerdo blanco pig reared on natural feed.
Curing time: More than 12 months.
Weight: 200 g.