Summun range Ham, 100% Iberian pigs reared free range in the meadows of Extremadura, in the southwest of the Iberian peninsula, on a diet of acorns during the fattening period. The acorn-only diet produces a particularly nutty taste and a delicious ribboning of fat throughout the whole leg. Hams are then cured in natural dryers (secaderos) for at least three years. The natural curing process gives the cuts refined aromas, unique sensory characteristics and intense depth of flavour.
Last items in stock!
|Ingredients||Acorn-fed Iberico ham, salt, conservatives (E-250, E-252), antioxidant (E-301) and sugar.|
|Curing Time||36 Months|
|Storage & Care||Keep in a cool and dry place away from direct sunlight.|