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Piece from the selection of the best raw material; traditional elaboration, with a 30 to 36-month curing period, respecting the necessary curing times in a natural drying room and cellar until it reaches its optimum maturation. This process depends on the size of the piece (the larger the longer), the salty (the lower the salt, the longer) and the type of Ham (the fatter, the longer in the drying room). Butter and oil are manually applied to each piece during the stay in the dryer, which protects it naturally and provides a greater variety of nuances in flavor.
The knife cut into thin slices is the best way to taste all the nuances of this incredible shoulder.
Allergen free. Gluten free.