Here we leave you the recipe for Iberian ham as we elaborate it at Ibérico Izquierdo.



Nature in abundance

Quality raw material




Estimated time : from 30 to 36 months.



Dip the ham in sea salt to promote dehydration and preservation.

Wash it to remove all the salt.

Dry it in a natural dryer.

Put it in a cellar to heal and mature.

Cut it into very thin slices and serve plated at room temperature.

Enjoy your meal!