Warning: Last items in stock!
This traditional Iberian country fattening ham will allow you to experience the taste of traditional cured ham. The boned Iberian ham from the field is easier to cut and comes from an Iberian breed pig fed with the most select premium grains. A whole specimen of Iberian black leg raised in Cespedosa de Tormes
To keep it once opened, we defend the traditional way. Cut a thin slice of bacon from the same ham and cover the part you have opened with it. Normally, it is recommended to put a cotton cloth, however, we always prefer to put a layer of film on it, always trying to keep it in a dry and cool place (optimum temperature between 15º and 18º).
Recommended serving size