This 100% Iberian acorn-fed ham has been carefully prepared following traditional methods. Its curing begins with controlled salting at temperatures between 3 and 7 ºC, a process that lasts one day per kilogram of piece. The ham is then subjected to artificial drying for 90 to 120 days, followed by natural drying in dryers for a period of between 10 to 18 months. Finally, the ham rests in the cellar for between 12 and 18 months, guaranteeing the intensity of flavor and perfect texture.
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DRY-CURED ACORN-FED 100% IBÉRICO PORK SHOULDER | 2oz x 10 units
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