An acorn-fed iberico ham that gives a soften-in-the-mouth competition of flavour. It is ham from seventy five%-iberico pigs, all slaughtered at over 18 months vintage and at over 70kg. The ham is cured for greater than 40 months in barns and herbal cellars. In Spanish, It is referred to as, “Jamón ibérico bellota gran reserva Arturo Sánchez deshuesado.”
Guaranteed High quality: DOP Guijuelo- Salamanca.
Curation time: 40 months.
An acorn-fed iberico ham that gives a soften-in-the-mouth competition of flavour. It is ham from seventy five%-iberico pigs, all slaughtered at over 18 months vintage and at over 70kg. The ham is cured for greater than 40 months in barns and herbal cellars. In Spanish, It is referred to as, Jamón ibérico bellota gran reserva Arturo Sánchez deshuesado.
