Bellota Iberian Ham, fed in open pasture land (7 Kg)

Bellota Iberian Ham with an average curing process of 3 years in natural drying facilities and cellars.

Its bone structure is different from shoulder ham as it includes the hip bone, irregular and significantly narrower than the shoulder blade; there is more meat and cutting longer slices is easier. 

Our recommendation is to clean the piece as you cut it, so it remains juicy for as long as possible.