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Rokelin Cured Ham
From 6,5 a 8 Kg.
All our hams are made one-by-one in the traditional way, salting and washing each one of them by hand to guarantee high quality standards. All our hams are cured at least 16 months in natural drying rooms.
Their composition, rich in minerals, especially zinc, vitamins and polyunsaturated fatty acids, such as oleic acid, mean that this food source is brimming with benefits.
Their composition, rich in minerals, especially zinc, vitamins and polyunsaturated fatty acids, such as oleic acid, mean that this food source is brimming with benefits.
Starting at: 84,50€
PURO CERDO
How do we do it?
At ROKELIN, we don't settle for this curing. To achieve even greater quality, we demand an average minimum curing period of 18 months of ourselves. This gives us a much more intense flavour and aroma.
We manufacture our hams based on traditional standards, all while applying the most cutting-edge technology to attain the highest traceability and food safety standards.
All our hams are naturally salted one-by-one, and dried naturally, without exception, with an average curing period of 18 months.
We manufacture our hams based on traditional standards, all while applying the most cutting-edge technology to attain the highest traceability and food safety standards.
All our hams are naturally salted one-by-one, and dried naturally, without exception, with an average curing period of 18 months.