Serrano Ham Knuckle

Part of the leg of the pig located between the two leg bones forming the elbow.

Product made following the traditional Galician artisanal process of salting and curing. The end result is a Serrano Ham with a uniform and homogenous consistency, with a round cut and without the foot, but with skin.

• TEXTURE: Homogenous, not very fibrous and without being mushy or soft. Optimal infiltration of fat due to the Duroc genetics.
• COLOURING AND ASPECT WHEN CUT: Characteristic pink to purple-red colour in the lean area and shiny in the fat. Homogenous when cut.
• FLAVOUR AND AROMA: Meat with a delicate flavour, low salt and pleasant, characteristic aroma.