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.
Ingredients | Acorn-fed Iberian ham, salt, preservative agent and antioxidant. | ||||||||||||||||
allergens | None | ||||||||||||||||
Nutritional value |
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