50% Iberian pork Jamón  (Ham) DOP Guijuelo (Spain)

50% Iberian ham cebo de campo with a curing period of 30 to 36 months.
Weight: 8 kg to 8,5 kg approx.

ALLERGEN FREE GLUTEN FREE, SOYA FREE and LACTOSE FREE.

“Cebo de campo”: The animals have taken advantage of the resources of the Dehesa (ecosystem composed of holm oaks, cork oaks, etc.) or of the countryside, fed mainly on cereals and leguminous plants, in extensive or intensive open-air farms.

“De pata negra”: expression used in Spain to refer to something of excellent quality. It is a trait that differentiates the Iberian pig from other species, although not all Iberian pigs have black hooves.