Hams cured in the Sierra Nevada Natural Park
Alpujarra Hams
Our hams are cured in drying sheds in Trevélez, located over 1,600 meters above sea level, providing a dry, cool climate and pure air, ideal for curing
Altitude and climate are key factors in shaping the flavor and texture of the ham, creating a unique aroma and bringing out all its nuances to achieve maximum expression
Gran Reserva Ham
The Gran Reserva Ham from La Alpujarra is a true gastronomic treasure, combining an intense flavor with a soft, juicy texture
Curing
Almost 2 years
Natural and additives FREE
Formats
Whole leg, boneless and sliced
Reserva Ham
Experience the essence of La Alpujarra with Casa de Soto: Casa de Soto’s Reserva Ham, a delicate balance between tradition and excellence that wins over the most demanding palates
Curing
From 10 to 12 months
Natural and additives FREE
Formats
Whole leg, boneless and sliced
Gran Reserva Ham
The Gran Reserva Ham from La Alpujarra is a true gastronomic treasure, combining an intense flavor with a soft, juicy texture
Curing
Almost 2 years
Natural and additives FREE
Formats
Whole leg, boneless and sliced
Reserva Ham
Experience the essence of La Alpujarra with Casa de Soto: Casa de Soto’s Reserva Ham, a delicate balance between tradition and excellence that wins over the most demanding palates
Curing
From 10 to 12 months
Natural and additives FREE
Formats
Whole leg, boneless and sliced
Formatos
Pata entera, deshuesado y loncheado
Casa de Soto hams are known for their lean, flavorful meat and high marbling or intramuscular fat which gives the ham its soft, juicy texture and balanced, intense flavor
Boneless Hams
Perfect for food-service and display counters
