Jamon Gran Reserva Txanton - Bone in (Ave. 8.2Kg)

Due to its time in the curing process and the swine breed used to its production, this variety is considered the best in the category Serrano Jamon. It's on top of Bodega (curing period 7-9 months) and Reserva (curing period 9-12 months). This jamon reaches the classification of Gran Reserva.