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 Acorn pork ham, salt, sugars, preservatives (E-250 E-252)
Presentation:
Blister of 100 gr
Storage conditions:
Store at a temperature below 8º C
Made in:
Guijuelo. Salamanca( Spain)
| Weight | 0.125 kg |
|---|
