Number of Items:1
In this 50% line, we cross a 100% Ibérico pig with a 100% Duroc pig in compliance with the Iberico Quality Norm. As a result you will experience: Lower fat content with great visual fat marbling and great flavor, but milder than other categories This ham is cured for a minimum of 24 months, and the loin is cured for at least 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage
- Ibérico Grain- fed Ham “Hand Carved Style” and Ibérico Grain- fed Loin. Gluten free. lactose free.
- In this 50% line, we cross a 100% Ibérico pig with a 100% Duroc pig in compliance with the Iberico Quality Norm. As a result you will experience: Lower fat content with great visual fat marbling and great flavor, but milder than other categories
- This ham is cured for a minimum of 24 months, and the loin is cured for at least 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage
- Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices.
.png){kind=logo}
