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Piece from the selection of the best raw material; traditional production, with a curing process of 48 months, respecting the necessary curing times in the natural drying room and cellar until it reaches its optimum maturity. This process depends on the size of the piece (the larger the piece, the longer the time), the salting (the lower the salt content, the longer the time) and the type of ham (the fattier the ham, the longer the time in the drying room). Lard and oil are manually applied to each piece during the time it spends in the drying room, which protects it naturally and provides a greater variety of flavor nuances.
Product ready to be sliced with the appropriate machinery.
Allergen free. Gluten free.