Rear leg of Iberian pork with a minimum curing time of 24 months. This jamón de cebo 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
The highest grade of Spanish ham. To tell an authentic 100% pata negra jamón de bellota apart from other Spanish hams, you don't need to be an expert on the subject. Its intense aroma immediately lets you know that this is no ordinary ham.[read more] NOTE: Please click again on the desired format in case the "add to cart button" is not visible
Loading...