JAMON AND SHOULDERS
The jamon and shoulders are made in a traditional and artisan way. They are coming from 2 years old pigs eating acorns for
4 months in Extremadura and Huelva.
3 years curing.
Proper production.
The jamon and shoulders are made in a traditional and artisan way. They are coming from 2 years old pigs eating acorns for
4 months in Extremadura and Huelva.
3 years curing.
Proper production.
