In this 50% line, we cross a 100% ibérico pig with a 100% Duroc pig in compliance with the Ibérico Quality Norm.
As a result you will experience:
· Lower fat content with great visual fat marbling.
· Great flavor, but milder than other categories.
· Better price, so you can eat more!.
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.
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