jamon » iberico ham from Guijuelo

Pure pleasure to the senses. This artisan delicacy has been produced in the heart of Guijuelo by the third generation of the same family. The shoulder of Iberian pig, fed in the meadows with acorn (´bellota´ in Spanish) and herbs, comes from the animal´s front quarters. It retains all the qualities of a good ham, but as it is a smaller and more exercised part of the animal, its meat is even more succulent. This ham has a curing period of approx. 24 months, and it should be carved with great care in thin slices.

For detailed information about Spanish Ham please see our Spanish Ham Guide.

NOTE: This product is usually dispatched within 3-4 days and the ham comes wrapped in a cloth cover, inside a cardoard box.

Guijuelo (Salamanca)

5 kg aprox.