50% Iberian acorn-fed ham from Sierra de Béjar.

50% Iberian acorn-fed ham from Sierra de Béjar.
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50% Iberian acorn-fed ham from Sierra de Béjar.

50% Iberian acorn-fed ham from Sierra de Béjar.

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Rating: 4.8
No minimum order
Shipping time: 24 - 48 h
6,50 €
free from 100 €

Iberian ham 50% acorn-fed, unparalleled flavor and unctuousness. Handcrafted production and curing for 3 years, in the cold, dry air of Béjar (Salamanca). Red seal. 8kg piece. Delivery in 2 to 5 business days
Whole piece with its characteristic black hoof in sight. A ham with an aroma, unctuosity, and incomparable flavor. 50% acorn-fed Iberian ham. Obtained from the hind legs of the Iberian pig and subjected to a curing time of completely artisanal production. Its curing is carried out in the natural drying rooms of Béjar (Salamanca) for 3 years, being a slow and manual process, in the cold and dry mountain air, considered a Grand Reserve piece. When sliced, its color varies between intense red and dark red, with numerous fat veins that give it that incomparable flavor and unctuosity. It requires a knife to remove its rind and for the subsequent cutting into thin slices. A good ham holder is essential to firmly hold the piece and begin the cutting ceremony.
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Iberian ham 50% acorn-fed, unparalleled flavor and unctuousness. Handcrafted production and curing for 3 years, in the cold, dry air of Béjar (Salamanca). Red seal. 8kg piece. Delivery in 2 to 5 business days
Whole piece with its characteristic black hoof in sight. A ham with an aroma, unctuosity, and incomparable flavor. 50% acorn-fed Iberian ham. Obtained from the hind legs of the Iberian pig and subjected to a curing time of completely artisanal production. Its curing is carried out in the natural drying rooms of Béjar (Salamanca) for 3 years, being a slow and manual process, in the cold and dry mountain air, considered a Grand Reserve piece. When sliced, its color varies between intense red and dark red, with numerous fat veins that give it that incomparable flavor and unctuosity. It requires a knife to remove its rind and for the subsequent cutting into thin slices. A good ham holder is essential to firmly hold the piece and begin the cutting ceremony.
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