Serralba ham smoked with oak wood in our natural drying rooms with fireplace.
Especial Ham of cross breeds Duroc, Landrade, White Large ... large pieces with a sweet taste.
More than 24 months of natural drying cure. At Casalba we respect long curing times in the natural drying room and cellar.
This process depends on the size of the pieces (the larger the size, the longer it takes), the salty (the lower the salt, the longer) and the type of ham (the oilier the longer it is in the dryer)