Jamondor

Serrano & Ibérico
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Sliced Serrano Ham

  • Sliced Serrano Ham 80g

    Jamón Serrano Loncheado 80g
    Code: 10013
    Units per Box: 15
    Packaging: modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 80 gr.
    Curing Time:

  • Half Slices Serrano Ham 90g

    Jamón Serrano Medias Lonchas 90g
    Code: 10022
    Units per Box: 15
    Packaging: modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 80 gr.
    Curing Time:

  • Sliced Serrano Ham 100g

    Jamón Serrano Loncheado 100g
    Code: 10017
    Units per Box: 15
    Packaging: modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 100 gr.
    Curing Time:

  • Sliced Serrano Ham 220g

    Sliced Serrano Ham
    Code: 10004
    Units per Box: 12
    Packaging: modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 220 gr.
    Curing Time:

  • Sliced Serrano Ham 400g

    Jamón Serrano Loncheado 400g
    Code: 10021
    Units per Box: 7
    Packaging: modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 400 gr.
    Curing Time:

  • Serrano Ham "Knife Cut" 14 months

    Jamón Serrano Corte Cuchillo 14 meses
    Code: 10001
    Units per Box: 16
    Packaging: modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 70 gr.
    Curing Time:

  • Serrano Ham All Natural 100g

    Sliced Serrano Ham Al Natural
    Code: 10080
    Units per Box: 20
    Packaging: Modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 100 gr.
    Curing Time: Minimum 12 months

  • Serrano Ham 100g Fine Cut14 months

    Jamón Serrano 100g Corte Fino 14 meses
    Code: 10029
    Units per Box: 10
    Packaging: modified atmosphere
    Shelf Life: 120 días - days
    Conservation: 0 - 5ºC. Refrigerated
    Weight: 100 gr.
    Curing Time:
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