Comes from 75% Iberian pigs bred free-range in the meadows, fed exclusively on acorns during the fattening period.
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 3 years. 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.