TSG ‘pernil serrà’ (dry-cured ham)

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TSG ‘pernil serrà’ (dry-cured ham)

Preserving pork by salting it is a method that was first used by the Romans.

    • TSG
    • TSG

This ham comes from healthy pigs. The piece (with a minimum weight of 9.5kg with hoof and 9.2 without) is pressed to remove the blood and then heated at 30ºC. Immediately afterwards the aging process begins, a period that must last at least 210 days. Firstly, the ham is salted until all of the moisture has been drawn out. It is then cleaned and left to rest for at least 40 days, dried and matured for at least 110 days, and, lastly, it is left to age until it is sold.

Category: Sausages.
Characteristic of: All of CataloniaCatalunya
Complementary information:

It can be bought whole in charcuteries throughout Catalonia, and also ready sliced in airtight plastic bags on which the expiry date is stated.

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