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Manjar de dioses. This ham has its origin in the crossbreeding of 100% Iberian breed sows with Duroc boars used to improve the infiltration of intramuscular fat, which is increasingly demanded by the consumer. These pigs are raised in freedom and fattened with acorns in our pasture of oaks and cork oaks during the period that begins in October and ends in April, known as montanera

The drying process, like everything good in life, has to be slow so that the curing process is uniform. First, the piece must be covered with salt to preserve it and give it just the right amount of flavor. After washing the ham, it is placed in a drying room with a temperature of 0ºC and high humidity, which will be here for about 6 months and gradually lowered to levels similar to those of the natural drying room. Once this time has elapsed, the ham spends more than 2 years in this environment where the air and temperatures will provoke chemical reactions in the interior that will give it its bright red color, intense aroma and indescribable flavor. Finally, it goes to the cellar which has a temperature ranging between 14 and 18 degrees where it settles and takes body, thus finishing the curing process with at least 3 years

JARALLANA 50% Iberian Bellota Ham is a safe bet. All of the pieces are selected by one of our expert ham makers, who ensure that they are at their optimum point with the color, aroma and flavor characteristic of our brand: JARALLANA

INGREDIENTS: Iberian acorn-fed ham, common salt, sugars, preservatives (potassium nitrate E-252 and sodium nitrite E-250) and antioxidants (E-300).

Salt, sugars, preservatives (potassium nitrate E-252 and sodium nitrite E-250) and antioxidants (E-300)