Serrana Gran Reserva Monte Dorado Shoulder Ham
Price range: 65,00€ through 78,00€
Traditional Flavor in its most Practical Format
The Serrana Reserva Monte Dorado Shoulder Ham retains all the character of our reserva ham, in a more manageable and accessible format. Coming from the same selected white pig, this piece is made with a meticulous traditional salting process and is slowly cured for more than 9 months in natural cellars.
Its smaller size accelerates the refining of the flavor, concentrating the aromas and giving the meat a more intense texture, with slightly more cured notes than in the ham.
Why Choose our Serrana Reserva Shoulder Ham?
Minimum curing time of 9 to 12 months
More convenient and economical format
Traditional, clean, and balanced flavor
Perfect for small households, hospitality, and tapas
Good option for getting started in the world of Spanish cured meats
Available whole, boneless, or sliced
If you are looking for an economical but well-made serrana shoulder ham, this is a safe bet. Its natural curing process and careful preparation make it an ideal piece for frequent consumption, without sacrificing quality.
Serrana Shoulder Ham: the Usual, but Better
At Monte Dorado, we also treat our serrana pieces with the same philosophy that we apply to the Iberian: patience, cleanliness, respect for tradition. The result is a shoulder ham that more than meets expectations, both in flavor and presentation.
A simple, tasty, everyday choice for those who enjoy good ham in its most popular and accessible version.
Nothing is rushed at Monte Dorado. The hams are cured in natural drying sheds for between 18 and 48 months, depending on their category, morphology, and character. The temperature, humidity, and silence work in harmony with the experience of our master ham makers. There is no rush, because haste is not part of authenticity.
During those months, the ham slowly transforms. The fat melts, the meat settles, the aromas are refined. It is an intimate, ancestral process, where time is the true secret ingredient.
