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$51.95
40-52 Month 100% Jamon Iberico Bellota Ham, 80gā
$51.95
The Story
Cured for a minimum of 42 months in the cellars in Cortegana, Sierra de Jabugo in southern Spain, this 100% Iberico bellota ham creates a lasting memory. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an intensely flavoured and stunning Spanish ham.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Cured for a minimum of 42 months in the cellars in Cortegana, Sierra de Jabugo in southern Spain, this 100% Iberico bellota ham creates a lasting memory. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an intensely flavoured and stunning Spanish ham.
