jamon»iberico jamon - boneless»

This tasty ham has been produced in the heart of Guijuelo by the third generation of the same family, closely following all the traditional production processes. It is obtained from Iberian pigs which have been fed with natural forage. The end result is an excellent product, but logically, its quality is slightly lower than that of hams obtained from the exclusively acorn-fed pig. This ham has a curing period of approx. 24 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.

€ 35,85