Sliced Iberico Acorn-Fed Jamón

Quality jamón from free-range Iberian pigs. From October to January, they eat acorns, herbs and natural grasses.

Traditional Manufacturing Process: Manual seasoning with curing in Secaderos (dryers) and natural Bodegas.

Minimum curing of 3 years.

This product was added to our catalog on Sunday 27 January, 2013.