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Spanish cellar ham is a traditional Spanish product known for its intense flavor and firm texture.
It weighs between 7 and 8 kg and can be either ham or shoulder.
It is made from Iberian or crossbred pigs, which are raised freely and mainly fed on acorns.
The curing process takes place in natural cellars for a minimum of 18 months, giving it its characteristic taste and aroma.
It is highly valued in Spanish gastronomy and is usually consumed in thin slices as an appetizer or in traditional dishes.
* This text has been generated automatically
Spanish cellar ham is a traditional Spanish product known for its intense flavor and firm texture.
It weighs between 7 and 8 kg and can be either ham or shoulder.
It is made from Iberian or crossbred pigs, which are raised freely and mainly fed on acorns.
The curing process takes place in natural cellars for a minimum of 18 months, giving it its characteristic taste and aroma.
It is highly valued in Spanish gastronomy and is usually consumed in thin slices as an appetizer or in traditional dishes.
* This text has been generated automatically
