Spanish Cured Ham

Ourprocessing start with the strict choice of meats which, aftersalting, remain at our drying sheds under the expert eye of ourmaster ham curers for a period of around eight months in the case ofCured Shoulder, and twelve months for Cured Ham.

OurJamones ROSILLO knew how to take advantage of the climate andancestral knowledge of the art of curing hams, in order to be able tooffer a traditional product with all the taste that can only beachieved with meats of top quality and without adding any artificialconserving agent, but salt and air for the Sierra Nevada.

Nandopal offer you Spanish Ham in assortment and varieties of sausage products: salami&chorizo