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