Ham is the crown jewel of the Ibérico pig, a true gastronomic luxury. It comes from purebred Ibérico pigs raised free-range and fed on acorns and wild herbs during the montanera season. This product is made from the hind leg of the animal. After careful curing in natural cellars and drying rooms for 36 to 48 months, it develops unique aromas and flavors, thanks in part to the high oleic acid content of its fat.

Weight upon request.

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