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Iberian acorn-fed ham, incomparable flavour and unctuousness
Craft production and curing, in the cold, dry air of Guijuelo
Whole piece and with its characteristic black leg in sight, it is a ham with an incomparable aroma, smoothness and flavour.
It is obtained from the hind limbs of the Iberian pig and cured for a period of between 48 and 48 months
This piece is obtained from the hind limbs of the Iberian pig and subjected to a curing time of between 24 and 48 months.
Its production is completely handmade and its curing process takes between 24 and 48 months
Its elaboration is completely handmade and its curing is carried out in the natural drying sheds of Guijuelo, being a slow and manual process, in the cold and dry air of the mountain range
When cut, its color varies between deep red and dark red, appreciating numerous streaks of fat that give it that incomparable flavor and unctuousness
It requires a knife to remove the rind and then cut into thin slices. A good ham holder is essential to hold the piece firmly and begin the slicing ceremony
