Hand carved iberian ham from a free-roaming iberian pig (100% iberico breed) fed with acorns and the natural resources the animals found in the dehesa, the Spanish Mediterranean woodland. The hams are cured in natural cellars for an average of 3 years. 100gr format
Cured sausage made from the best meat cuts from iberico pigs, mixed with black pepper and nutmeg as its main ingredients, and cured in natural cellars for an average of 3 to 4 months.