"The best spanish jamon I've ever tasted."
80 g vacuum packed.
Slowly cured for 2 to 4 years in natural drying facilities and cellars.
The white dots appearing on the cut of some of the pieces are characteristic of acorn-fed hams, the result of the crystallization of an amino acid called thyroxin during the natural, artisan and traditional drying process. It shows the quality and exquisiteness of the product.
We would recommend taking the ham out of the pack about half an hour before serving it, and then enjoying it at room temperature.
Ingredients | Acorn-fed 100% Iberian ham, salt, preservative agent and antioxidant. | ||||||||||||||||
allergens | None | ||||||||||||||||
Nutritional value |
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Delicous ham
The best spanish jamon I've ever tasted.
Thanks to the stylised shape of their legs, Iberian pigs love to move around, which improves the taste of their meat. The shavings are a delicacy for true lovers of intense aromas and tastes.
It boasts a firm texture and an intense taste. Deli meat cut from the complete pig loin. The curing process lasts between 2 and 3 months.
"Prim de Gla" is born from the perfect combination of two products: the "somalla", a traditional Catalonian dish, and cuttings from the Bellota Iberian Shoulder Ham, making it our star product.