A ham that gives a soften-in-the-mouth pageant of flavour. This acorn-fed iberico ham comes from seventy five%-iberico pigs, all slaughtered at over 18 months vintage and at over 70 kg. The ham is cured for greater than 40 months in barns and herbal cellars. In Spanish, that is referred to as, “Jamón ibérico bellota gran reserva Arturo Sánchez entero.”
Guaranteed High quality: DOP Guijuelo- Salamanca.
Curation time: 40 months.
A ham that gives a soften-in-the-mouth pageant of flavour. This acorn-fed iberico ham comes from seventy five%-iberico pigs, all slaughtered at over 18 months vintage and at over 70 kg. The ham is cured for greater than 40 months in barns and herbal cellars. In Spanish, that is referred to as, Jamón ibérico bellota gran reserva Arturo Sánchez entero.
