| ≥1 piece |
The curing period for Sanjamon pork shoulders, made from the front legs of the Iberian pig, is fifteen months.
| Product Type: Meat Product | Type: Ham | Style: Dried |
| Part: Iberian Shoulder | Certification: ISO, CALICER | Weight (kg): 5 |
| Shelf Life: 1 year | Packaging: Box | Place of Origin: Spain |
| Brand Name: San Jamon |