This patiently hand-carved Spanish Iberian Ham comes from 50% Iberian pigs bred free-range in the meadows, fed on pasture and grain.
Its long, slow curing process lasts at least 2 years and a half. In its last year, it sits in the natural warehouses in the traditional way in order to complete the minimum of 30 months. The curing processes are carefully monitored until dispatched.
It comes 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.