This acorn-fed iberico ham is fantastically rosy in color, with an intense flavour, able to satisfying essentially the most demanding palate. This ham is from pigs which are a minimum of seventy five% iberico, over 18 months old, and over 60 kg. The beef is hung for curing for 36 months in barns and natural cellars. In Spanish, this product is referred to as, “Jamón ibérico de bellota reserva Arturo Sánchez entero.”
Guaranteed High quality: DOP Guijuelo- Salamanca.
Curation time: 36 months.
This acorn-fed iberico ham is fantastically rosy in color, with an intense flavour, able to satisfying essentially the most demanding palate. This ham is from pigs which are a minimum of seventy five% iberico, over 18 months old, and over 60 kg. The beef is hung for curing for 36 months in barns and natural cellars. In Spanish, this product is referred to as, Jamón ibérico de bellota reserva Arturo Sánchez entero.
