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Jamon Iberico de Cebo 50% Raza Iberica 36 months 150g

Jamon Iberico de Cebo 50% Raza Iberica 36 months 150g

the ham undergoes a long drying and curing process in the cellar to achieve the flavor and aroma of a high-quality ham by traditional methods

It takes around 36 months to ensure that each ham is adapted to its size and fat structure

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Import from Salamanca, one of the designated areas for Iberian ham in Spain. The pigs are raised in a free-range environment and fed on acorns and natural grass, which gives the meat a unique flavor and texture.

The ham is cured for at least 36 months, which allows it to develop a complex flavor and a soft, melt-in-your-mouth texture. During the curing process, the ham is carefully monitored and flipped to ensure even drying and flavor.
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