Iberico Shoulder Ham, 24 months cured, 100g. Salamanca


New product

Our Sliced Iberico Shoulder Ham comes from black Iberian pigs, fed on a diet of high-quality grain which produce a rich, dark meat with a deep, exceptional flavour thanks to the 24 months curing period in natural dryers, which are located in Guijuelo, Salamanca province.

  • Cereal-fed Iberico Pata Negra Ham - high infiltration of unsaturated fat
  • Incredible aroma, not too salty with intense natty flavours and marble texture
  • Cured for 24 months, Guijuelo, Salamanca
  • 100g Sliced and Vacuum Packed

£ 8.97

IngredientsIberico Cebo Shoulder ham, salt, sugar, preservatives (E-252, E-250) and antioxidant (E-301)
Curing Time24 Months FT-28 months minimum/web:+20months
Free RangeYES
Gluten FreeYES
Storage & CareKeep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.