jamon 50 iberico ohne knochen 4 5kg ibérico * +42 months of curation

* +42 months of curation in natural curing rooms

• Ursprungsbezeichnung: Jumilla

the result of an exclusive coupage

Artisan toasted egg yolk nougat made with traditional methods in Jijona (Alicante)

With a balanced and pleasant taste

jamon 50 iberico ohne knochen 4 5kg ibérico * +42 months of curation* Boned and polished piece * Minimal waste * Iberian pigs bred in the Dehesa * +2 years of curation in natural curing rooms Jamn Ibrico cebo de campo (grass fed), boneless piece. Cured by artisan methods for 24 months. Coming from iberian pigs bred in freedom in the Dehesa of Huelva. Region: Jabugo, Huelva, Spain Net weight: 4,5kg