Iberian Ham

Iberian Cebo Ham 50% Iberian Race boneless

Made from Iberian pigs reared in Salamanca, it is cured for more than 30 months in our natural dryer of Monreal del Campo (Teruel).

Approximate weight between 7.5 and 9.5 kg.

• 100% Bellota Ham
• 50% Bellota Ham
• Iberian Cebo Ham 50% Iberian Race
• Iberian Cebo Ham 50% Iberian Race boneless

• Teruel P.D.O. Ham
  Curing 20-24 months
• Iberian Ham
  Curing 30-32 months
• Añejo Reserva Serrano Ham
  Curing 22-24 months
• Bodega Reserva Serrano Ham
  Curing 20-22 months
• Añejo Serrano Ham
  Curing 18-20 months