EL CAPRICHO Spanish Premium Ox Cured Ham

• Premium hind-leg cuts from Rubia Gallega oxen (aged 5+ years) at Spain's EL CAPRICHO farm, hailed as "the world's best beef." 
• After 40 days dry-ageing, salt-cured, then 6-months controlled maturation, followed by up to 4 years slow-ageing in the family wine cellar for perfect fat-meat fusion that melts in the mouth. The farm ranks as the "World's No. 2 Steak Restaurant."
• Take out 10 minutes before serving; pairs beautifully with red wine, foie gras, salads, cheese, or bread to elevate any table effortlessly.

Keep refrigerated

*Photo for reference only.