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!