NarcisoPostigo: Jamones

Product	“Bodega Serrano” ham bone in.
Curing period	10 to 12 months
Kg. per unit	6 to 8 Kgs.
Units per carton	2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Bodega Serrano” ham boneless.
Curing period	10 to 12 months
Kg. per unit	4 to 6 Kgs.
Units per carton	1 - 2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Bodega Serrano” without hoof
Curing period	10 to 12 months
Kg. per unit	6 to 8 Kgs.
Units per carton	2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	Serrano Ham “Gran Reserva” with bone
Curing period	12 to 18 months
Kg. per unit	6 to 8 Kgs.
Units per carton	2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	Serrano Ham “Gran Reserva”, boneless
Curing period	12 to 18 months
Kg. per unit	4 to 6 Kgs.
Units per carton	1 - 2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Gran Rendimiento” Quarter shoulder boneless
Curing period	6 to 8 months
Kg. per unit	0,6 to 0,8 Kgs.
Units per carton	8 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Ibérico Bellota” ham bone in.
Curing period	24 to 30 months
Kg. per unit	6 to 8 Kgs.
Units per carton	1 - 2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Ibérico Bellota” Ham bone in.
Curing period	24 to 30 months
Kg. per unit	6 to 8 Kgs.
Units per carton	2 - 4 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Gran Rendimiento” ham boneless.
Curing period	+ 9 months
Kg. per unit	4 to 6 Kgs.
Units per carton	2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Gran Rendimiento” half ham boneless.
Curing period	+ 9 months
Kg. per unit	2 to 3 Kgs.
Units per carton	4 pieces
To be consumed preferably	During the 12 months following the packing date.

Cured hams are a world of flavours and the senses. The heart and soul of our cuisine. Every ham produced by Narciso Postigo contains these qualities. Qualities that are proven to satisfy the most demanding of palates.

Product	“Gran Rendimiento” quarter ham boneless.
Curing period	+ 9 months
Kg. per unit	1 to 1,5 Kgs.
Units per carton	8 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Ibérico Bellota” half a ham boneless.
Curing period	24 to 30 months
Kg. per unit	4 to 6 Kgs.
Units per carton
To be consumed preferably	During the 12 months following the packing date.

Product	“Gran Rendimiento” Half shoulder boneless.
Curing period	6 to 8 months
Kg. per unit	1,2 to 1,6 Kgs.
Units per carton	4 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Matanza Casera” ham bone in.
Curing period	18 to 26 months
Kg. per unit	7 to 9 Kgs.
Units per carton	2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Ibérico” ham bone in.
Curing period	24 to 30 months
Kg. per unit	6 to 8 Kgs.
Units per carton	1 - 2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Matanza Casera” shoulder bone in.
Curing period	12 months
Kg. per unit	4 to 6 Kgs.
Units per carton	2 - 4 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Matanza Casera” ham boneless.
Curing period	18 to 26 months
Kg. per unit	4,5 to 6 Kgs.
Units per carton	1 - 2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Ibérica” shoulder bone in.
Curing period	18 to 24 months
Kg. per unit	3,8 to 6 Kgs.
Units per carton	2 - 4 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Ibérico” ham boneless.
Curing period	24 to 30 months
Kg. per unit	4 to 6 Kgs.
Units per carton	1 - 2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Ibérica” shoulder boneless.
Curing period	18 to 24 months
Kg. per unit	2,5 to 4 Kgs.
Units per carton	2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	“Gran Rendimiento” Full shoulder boneless.
Curing period	6 to 8 months
Kg. per unit	2,5 to 3,5 Kgs.
Units per carton	2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	Serrano Ham “Reserva” with bone
Curing period	+12 months
Kg. per unit	6 to 8 Kgs.
Units per carton	2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Cured ham

Cold cut/Sausage

Only in Spanish

Product	Serrano Ham “Reserva”, without hoof
Curing period	+12 months
Kg. per unit	6 to 8 Kgs.
Units per carton	2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	Serrano Ham “Reserva”, boneless
Curing period	+12 months
Kg. per unit	4 to 6 Kgs.
Units per carton	1 - 2 pieces
To be consumed preferably	During the 12 months following the packing date.

Product	Serrano Ham “Gran Reserva”, with bone.
Curing period	12 to 18 months
Kg. per unit	6 to 8 Kgs.
Units per carton	2 - 50 - 100 pieces
To be consumed preferably	During the 12 months following the packing date.