It is obtained from the hind limbs of the Iberian acorn pig.
Noble piece that has been subjected to salting processes, using sea salt distributed homogeneously throughout the piece; drying, in the highest natural dryers of Guijuelo and curing, matured and aged in the cellar. The total process lasts between 36 and 40 months.
Ingredients:
Iberian Bellota pork ham (50% Iberian breed), salt, sugars, preservatives (E-250 E-252)
Presentation:
Blister of 100 gr
Made in:
Salamanca( Spain)
| Weight | 0,125 kg |
|---|
