One Jamon, one Story
Each piece of jamón is naturally cured in our cellars since 2012, where they are individually monitored. Our objective is to obtain a final product that is up to our high quality standards: a jamón that is organoleptically perfect, a jamón which conveys the flavours and aromas of three years of living in total freedom, and almost twice that time slowly curing in our cellars. This careful process, in which the climate, each cellars moulds and daily monitoring by our employees, raises the 100% Ibérico pork meat to the category of delicacy.
An unprecedented Jamon Iberico
With these 100 iberico ham legs we have tried to put our craftsmanship to the test. We believe we have achieved a true exercise of mastery in the curing of these pieces, where the intensity and purity of the aromas and flavours of this jamón 100% Ibérico de bellota are carefully balanced.