Prosciutto di cebo de campo iberico 50% razza iberica · Hernández Jiménez · Guijuelo

The 50% Iberian-breed Field-Fed Ham blends flavour and unctuousness with a singular marbling, vivid reddish tone and a soft fat sheen. A 24-month curing in natural Guijuelo cellars whose microclimate gives unique organoleptic qualities.

Specifications

• Type: field-fed Iberian ham, 50% Iberian breed
• Curing: 24 months, natural Guijuelo cellar
• Per Spanish R.D. 4/2014

Serving

• Whole, hand-sliced (~47%) or boned (~50%); 100 g vacuum packs; open 30 min before

Why this piece

Far more affordable than its acorn siblings, with enviable qualities — a great entry to good Guijuelo ham.