100% Iberian Bellota Ham Pata Negra without Exqium additives. Sliced by knife 80 grs.
Gourmet Madrid
The curing time of the hams is between 36 and 48 months and varies depending on the climate and the size of the hams as well as their location in the cellars.
The animals used to produce this ham are 100% Iberian breed pigs that live in freedom and feed on roots, herbs and above all a large amount of acorns.
Each animal is fed between 8 and 10 kgs of acorn per day. The result is exceptional hams.
Ingredients: Iberico ham and salt