100% Iberian.
Whole or sliced.
Cured in a traditional way, until reaching the maximum flavor.
100% Iberian Bellota Ham 48 months.
Traditionally raised.
Cheese made with pasteurized milk.
Sheep and Cow.
Natural curing for 1 year.
100% Iberian Acorn-fed Shoulder.
Natural healing of at least 30 months.
© Iberian Winery Salamanca. Política de privacidad. Desing by Orain Blue Chip
