Smaller than the ham and juicier. It is the front leg of the Iberian pig.
Comes from 50% Iberian pigs bred free-range in the meadows, fed on pasture and grain.
Slow and long curation process, in its last year it sits in the natural warehouses in the traditional way in order to complete the minimum of 18 months. The curation process is looked after up until the moment it leaves
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.