Flavor, aroma and presence, the characteristics of Iberian ham. They are the result of a complex and meticulous elaboration, based on methods consecrated by tradition and practice, controlled by the Master Jamonero. After at least 24 months of waiting and dedication, the explosion of the senses arrives: The sight delights with the reddish tones of lean meat infiltrated by white veins. The intense aroma is the prelude to the exquisite flavor full of nuances