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

 

Ingredients

Nature in abundance

Quality raw material

Experience

Tradition

 

Estimated time : from 30 to 36 months.

 

Elaboration

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!