Piece of Iberic Ham from Juan Manuel without bone. Denomination of origin Guijuelo. From free-range pigs, acorn-fed in late fall-early winter. Each ham piece with bone weighs between 7.200 and 7.400 kg. The curing process lasts from 2 to 4 years: the first 20 months in natural drying rooms and the rest in cellars. Sweet and intense flavor and pleasant aroma.
Presented in a boneless portion of 2 kilos clean and vacuum-packed
No customer comments for the moment.