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Lazo Acorn-fed Ham. 100% Iberian.
Pedro Enrique's 100% Iberian Gran Reserva Gran Reserva Acorn-fed Acorn-fed Ham stands out for its more than forty months of curing time.our hams spend their curing process in the only wooden drying shed built in 50 years. The wood of these drying sheds, whose maintenance requires constant care, acts as a natural regulator of humidity and temperature , while allowing the fresh air of the Sierra de Huelva to pass through. It comes from the Iberian breed, traditionally linked to the dehesa area of the southwest of the Iberian Peninsula , although in recent years it has expanded to other areas of Spain.
The 100% Ibérico Bellota Gran Reserva Pedro Enrique ham stands out for its over forty months of curing.
Our hams go through their curing process in the only wooden drying room built in 50 years. The wood of these drying rooms, which requires constant care and maintenance, acts as a natural regulator of humidity and temperature, while also allowing the fresh air from the Sierra de Huelva to pass through.
It comes from the Ibérico breed, traditionally linked to the dehesa area of the southwest of the Iberian Peninsula, although it has expanded to other areas of Spain in recent years.
Lazo Acorn-fed Ham. 100% Iberian.
Pedro Enrique's 100% Iberian Gran Reserva Gran Reserva Acorn-fed Acorn-fed Ham stands out for its more than forty months of curing time.our hams spend their curing process in the only wooden drying shed built in 50 years. The wood of these drying sheds, whose maintenance requires constant care, acts as a natural regulator of humidity and temperature , while allowing the fresh air of the Sierra de Huelva to pass through. It comes from the Iberian breed, traditionally linked to the dehesa area of the southwest of the Iberian Peninsula , although in recent years it has expanded to other areas of Spain.
The 100% Ibérico Bellota Gran Reserva Pedro Enrique ham stands out for its over forty months of curing.
Our hams go through their curing process in the only wooden drying room built in 50 years. The wood of these drying rooms, which requires constant care and maintenance, acts as a natural regulator of humidity and temperature, while also allowing the fresh air from the Sierra de Huelva to pass through.
It comes from the Ibérico breed, traditionally linked to the dehesa area of the southwest of the Iberian Peninsula, although it has expanded to other areas of Spain in recent years.
