"Long, smooth and aromatic flavour"
Comes from 50% Iberian pigs bred free-range in the meadows, fed on pasture and grain.
Rich in protein and minerals beneficial for the nervous system. Low in salt. High in oleic acid and natural antioxidants that help to reduce triglycerides and have high antioxidant activity.
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.
Following an artisanal process, it matures in our natural drying rooms and cellars, in the special microclimate of Guijuelo, Salamanca, Spain.
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.