Made from 100% pure Iberico pigs, the mamellado-lampiño breed, selected by the brand’s founder after serious genetic studies, which is the best for making Iberico ham. Made by the artisanal curing process in the drying cellars in the Jabugo area, this Shoulder Ham has been cured for 24 to 30 months, has a more intense aroma and texture due to the higher proportion of marbling.

Keep refrigerated

*Photo for reference only.