• Spanish Grain-fed Iberian Ham

    Rear leg of Iberian pork with a minimum curing time of 24 months. This jamón de cebo de campo (fed with natural forage and grains) has an aroma that dazzles everyone who tries it.Why do we love this Spanish ham so much? [read more] NOTE: Please click again on the desired format in case the "add to cart button" is not visible

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