Spanish Iberian Ham from country bait 75% Iberian ham (black and dark brown varieties). Swine from which hams and shoulders are were given raise free range and eat all roughly herbs, tubers and roots from the similar estate where they grow, with the exception of the special fodder with which they’re day-to-day supplied. Hams are released into the market after having being cured for no less than 30 months and shoulders after no less than 20 months in cellars specially climatized to profit from the natural air of the mountain chain, giving because of this a product with excellent characteristics of taste, scent and texture.

75% Iberian ham (black and dark brown varieties). Swine from which hams and shoulders are were given raise free range and eat all roughly herbs, tubers and roots from the similar estate where they grow, with the exception of the special fodder with which they’re day-to-day supplied
Hams are released into the market after having being cured for no less than 30 months and shoulders after no less than 20 months in cellars specially climatized to profit from the natural air of the mountain chain.
Excellent characteristics of taste, scent and texture.