jamon»iberico jamon - boneless»

One of the most exquisite and international products of Spanish gastronomy. It comes from the lower extremities of Iberian pigs which roam freely in the meadows. There they eat acorns (bellotas in Spanish) and herbs. This, added to the fact that they are free range, contributes to the infiltration of fat into the muscles. This is the main reason why the taste of this ham is so delicious and succulent that a thin slice will almost melt in your mouth!

Besides, the weather conditions in the mountain range near Salamanca are responsible for the reduced salting period required to prepare this ham. It therefore has a lower salt content than hams produced in other areas of Spain.

This artisan delicacy presented without bone has been produced in the heart of Guijuelo by the third generation of the same family. This ham has a curing period of approx. 36 months.

For detailed information about Spanish Ham please see our Spanish Ham Guide.

NOTE: This product is usually dispatched within 3-4 days and the ham comes vacuum-packed.

Guijuelo (Salamanca)

5,5 kg aprox.

€ 52,50