jamon » iberico ham from Guijuelo boneless

This tasty ham has been produced in the heart of Guijuelo by the third generation of the same family, closely following traditional methods. It is obtained from the front quarters of Iberian pigs which have been fed with natural forage. 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. 18 months.

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 vacuum-packed.

Guijuelo (Salamanca)

3 kg aprox.