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 more or less herbs, tubers and roots from the similar estate where they grow, with the exception of the special fodder with which they’re day by day supplied. Hams are released into the market after having being cured for a minimum of 30 months and shoulders after no less than 20 months in cellars specially climatized to make the most of 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 more or less herbs, tubers and roots from the similar estate where they grow, with the exception of the special fodder with which they’re day by day supplied
Hams are released into the market after having being cured for a minimum of 30 months and shoulders after no less than 20 months in cellars specially climatized to make the most of the natural air of the mountain chain.
Excellent characteristics of taste, scent and texture.