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Cellar ham is a typical product of Spanish gastronomy, characterized by its intense flavor and its prolonged curing process in natural cellars.

This ham is made from selected pigs and is cured for a period of 7-8 months, reaching a weight of 7-8 kg.

Its meat is reddish in color, with streaks of infiltrated fat that provide juiciness and an unmistakable flavor.

It can be consumed in thin slices or in thicker pieces, being an essential element in the Mediterranean diet and in special celebrations.

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