Iberium Izquierdo Ham

Iberium Izquierdo ham from one of the hind limbs of an Iberian pig, has been subjected to the action of salt and a subsequent drying process in natural cellars that ensures good stability, as well as a smell and characteristic flavor.

These pigs have been fed with natural cereals, as well as pastures and other natural resources from our fantastic pastures. Once they reach the ideal weight, they are already outside the deadlines required by the Iberian regulations for the sacrifice, for this reason they do not have the corresponding seal.

Keep it in a dry and cool place with a constant temperature, the ideal would be in a range of 18º to 24 °C.

For optimal preservation of the piece, place a thin slice of fat from the piece itself on top of the cut and a cotton cloth.

Consume preferably within 21 days.