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jamon » iberico ham from Guijuelo

Ingredients:

Iberico pig shoulder, salt and preservatives E-250 and E-252

Storage:

Keep it in a dry, cool and airy place. Always protect any exposed meat with some fat and rind strips –you should save these when you first start cutting the ham. In addition, you can also cover it with a dry cloth.

Iberico ham - Guijuelo

Description:

This tasty ham has been produced in the heart of Guijuelo by the third generation of the same family, closely following only traditional methods. It is obtained from the front quarters of Iberian pigs which have been fed free-range 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 wrapped in a cloth cover, inside a cardoard box.