Iberian products of the pig of proper production
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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.
Minimal healing of three years.
Available pesos: From 6 Kg up to 9 Kg for piece.
Minimal healing of 2 years.
Available weights: from 7,1kg to 9Kg for piece
Available weights: from 4 kgr to 7 Kgr per piece.
Available weights: from 4.5kgr up to 6Kgr per piece.