Edigapa presents its new La Serranía ham with PGI Trevélez and a minimum curing period of 20 months.

The best flavour of Sierra Nevada

Edigapa will be at Alimentaria with its quality hams in different formats, including the boneless Trevélez ham, under the La Serranía brand, with Protected Geographical Indication (PGI). To make the product, the best hams are selected from 50% Duroc breed pigs, with sea salt as the only additive. Before being marketed, they are cured for a minimum of 20 months in the heights of the Sierra Nevada.

The company, which has specialised in slicing and packaging formats since 1981, will also be presenting assorted sausage boards under the Don Paco brand on its stand at Alimentaria. Prepared with separation between products and individually packaged in a protective atmosphere, they allow you to choose what is going to be consumed on each occasion, so that the rest remains packaged.

Edigapa works to offer the best quality to its customers, both in traditional products and in the new proposals it is developing to consolidate its position in an increasingly competitive market. This is the case, for example, of the vegan sausage project that is being finalised for marketing in the near future.