This exclusive product comes from the hind legs of the 100% Iberian pig raised free range in the meadow woodlands of the Iberian peninsular southwest.
Its long, slow curing process lasts for over two years, between 30 to 42 months. Those curing processes are always carefully monitored until dispatched.
It comes vacuum packed so that you get its full intact aroma.
Origin: Jabugo, a town and municipality located in the province of Huelva, Spain.
Consumption: Because of its intense flavours you may eat it with traditional bread and other Iberian products. Best served at room temperature.