When we talk about Gran Reserva ham (Jamón Gran Reserva), there are three terms that appear very frequently and that, despite certain differential nuances, are closely related: Reserva and Gran Reserva. Bearing in mind that we always refer to a ham or ham shoulder from a white or common pig. The difference from one to another is determined by the curing
Gran Reserva Reserva is considered to be any ham or ham shoulder, coming from the back and front leg respectively of a white pig. It is cured for a minimum of 9 months and a maximum of 12 months.
This ham is usually cured for up to 15 months. The breed of pig is usually Duroc, and in the case of our Gran Reserva Ham or Gran Reserva Ham Shoulder, the curing exceptionally reaches 18 months. It is also very smooth and tasty.