Iberian ham is made from 100% Iberian pigs reared in their own dehesas and fed with acorns during the montanera season.
Produced following traditional methods during a long process of salting, drying and curing that lasts more than 3 years.
of particular note are the marbled fat and succulent lard. The high levels of oleic acid contributed by the acorn during the montanera season ensure its succulence and palatability, excellent aroma, and intense exquisite flavour.
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