Choose from the following options for cured ham shoulder, distributed by Monteregio:

• £29.99 for a 4kg Serrano ham shoulder (66% off)
• £35.99 for a 4kg Serrano ham shoulder with salchichon and chorizo (70% off)
• £39.99 for a 4kg Serrano ham shoulder with salchichon, chorizo and olive oil (69% off)

The Specifics

• 4kg Serrano ham shoulder
• Optional one salchichon and one chorizo
• Optional 500ml bottle of olive oi

Serrano Ham Shoulder

• Weight: 4kg
• Hand-cured ham shoulders naturally cured for at least ten months
• No preservatives, artificial colouring, or conservation agents used
• 18-month healing guarantee
• No special preservation required
• Ham support not included

Please note, the ‘healing process’ for the hams uses no preservatives or conservation agents. This means that the product may arrive with some mould on the exterior. This is a common occurrence and perfectly natural. Before consuming, you are advised to wipe the ham clean with olive oil. Carefully slice the outer layer of fat from the ham and retain it to cover the ham once it has been cut.

Salchichon

• Mixture of chopped pork meat, bacon and/or fat with salt, pepper and other spices, condiments and additives
• Stuffed in natural intestines or artificial intestines, that have been gone through a maturation process- desiccation
• Best before date: 14 months since the date of the packaging
• Minimal curing time: four weeks
• Gluten-free
• Store the sausage in a cold and dry place, not directly exposed to sunlight

Additives: salt | powder milk | garlic | sugars | spices | pH regulators (E-575) | dairy proteins | soy proteins | emulsifiers (E-450i, E-451i, E-452i) | antioxidant (E-316) | preservatives (E-250, E-252) | colourants (E-120)

Chorizo

• Mixture of chopped pork meat, bacon and/or fat with salt, pepper and other spices, condiments and additives
• The ingredients are than mixed together and stuffed in natural intestines or artificial intestines, that have been gone through a maturation process - smoked or non-smoked desiccation
• Red colour and the characteristic smell and taste
• Best before date: 14 months since the date of the packaging
• Minimal curing time: four weeks
• Gluten-free
• Store the sausage in a cold and dry place, not directly exposed to sunlight

Additives: common salt | pepper | vegetal protein | dairy protein | powder milk | sugars | spices | emulsifiers (E-450I, E-451I, E-452i) | antioxidant (E-316) | preservatives (E-250, E-252) | colourants (E-120)