"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.|
The best spanish jamon I've ever tasted.