| ≥1 piece |
Made from Iberian pigs selected from an early age, fed on acorns during the long acorn season and slaughtered at the optimum moment.
Today, as in the past, Iberian hams are made using traditional methods, joining clement weather and the ham-master's skill, care and patience.
This all has to be combined with the microclimate's humidity, temperature, altitude and air velocity, directing a process which favours the spreading of the acorn's oil, putting it into the muscle fibre and giving it an incomparable aroma.
The subsequent maturing or ageing is carried out slowly in the shade of our cellars, thus finishing a process without equal in any other producing contry.
Their long, stylised form is achieved using hand crafts methods, with the objective of causing the minimum possible distortion in its natural structure.