Smaller than the ham and juicier. It is the front leg of the Iberian pig.
Comes from 75% Iberian pigs breed, free-range, fed exclusively on acorns. Slow curing process of at least 3 years. Vacuum packed so that you get its full intact aroma.
Origin: Guijuelo, a municipality located in the province of Salamanca, Castile and Leon, Spain.
Consumption: Because of its intense flavours you may eat it with traditional bread and other Iberian products. Best served at room temperature.