Produced in Guijuelo, Spain, from 100% Ibérico pigs raised free-range on Spanish pastureland, this premium bone-in ham comes from animals fed a carefully balanced diet of cereals together with natural grasses, roots and other resources found in the dehesa. Traditionally cured for 26–36 months, it develops a deep cherry-red colour, elegant marbling and a smooth, balanced flavour with a delicate nutty aroma and a long finish.
Use
Ideal for carving by hand and serving on premium charcuterie boards, tapas and fine dining menus. Best enjoyed thinly sliced at room temperature to fully appreciate its rich flavour, aroma and melt-in-the-mouth texture. Pairs perfectly with artisan bread, Manchego cheese, olives and Spanish wines.
Technical
Format: Whole Bone-In Jamón de Cebo de Campo 100% Ibérico, approx. 7kg
Storage: Store in a cool, dry place or according to your preferred whole-ham storage conditions
