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This 50% Iberian country ham comes from the town of Monesterio (Extremadura). It is made with pieces from animals fed exclusively on cereals and legumes, grass and other natural resources from the fields of Extremadura. As they are raised in the fields of Extremadura, they develop their musculature better, improving the quality of the product. The pieces have a curing time of 2 to 4 years in natural drying sheds, with a completely handmade manufacturing process.
The strategic location of the town of Monesterio, with an altitude of 750 meters and mild temperatures in summer and dry cold in winter, favors the drying and curing of the most exquisite hams and sausages in a completely natural way. The ecosystem of this municipality, with its more than 16,000 hectares of holm oaks and cork oaks, is ideal for fattening the Iberian pig, based on acorns and herbs.
It is a product with a high oleic acid content, which makes it the most heart-healthy of all animal fats, increasing the rate of beneficial cholesterol (HDL) and reducing the rate of harmful cholesterol (LDL). In addition to this beneficial effect on cholesterol, Iberian ham provides protein, vitamins B1, B6, B12 and folic acid, which is very beneficial for the nervous system. It is also rich in vitamin E, a powerful antioxidant, and in minerals such as copper, essential for bones and cartilage.