This delicacy comes from unique and authentic Iberian pig, born and raised in total freedom in the pastures of the south west of the peninsula: the meadows of Extremadura. In this area the animal feeds on acorns, natural grasses and herbs during the open range period (the fattening season). Then, hams are cured in natural dryers (secaderos) in the famous town of Guijuelo, Salamanca province, where its unique flavour and texture is developed.
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|Ingredients||Acorn-fed Iberico Ham, salt preservatives (E-250, E-252) and antioxidant (E-316).|
|Curing Time||36 Months|
|Storage & Care||Keep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.|