* Minimal waste
* Iberian pigs bred in the Dehesa
* +2 years of curation in natural curing rooms
Jamón Ibérico cebo de campo (grass-fed), boneless piece. Cured by artisan methods for 24 months. Coming from iberian pigs bred in freedom in the Dehesa of Huelva.
• Region: Jabugo, Huelva, Spain
• Net weight: 4,5kg