100% Iberico Bone in Hams and Shoulders
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Cured in natural cellars with a minimum of 24 months of curing for the shoulders and 36 for the hams.
Recommendations: Do not leave the piece in the case for a long time. We recommend storing it in a cool, dry place.
- High content of monounsaturated fatty acids
Categories
- Charcuterie / Cured Meats
- Pork
- Artisan / Speciality / Fine
- Keto
- Celebration
- Christmas
- New Year
- Snacking
- Spanish
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