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1/2 "Jamón de Bellota Ibérico", (50% Iberian minimum) . Ham has a healing of 20 months up to 30 months.
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50%-75% ibérico pig
Open pasture.
Curing 18 months to 30 months.
Average weight per 1/2 Ham 2.4kg. Guaranteed minimum weight of 2kg (Boneless)
50%-75% ibérico pig
Open pasture.
Curing 18 months to 30 months.
Average weight per 1/2 Ham 2.4kg. Guaranteed minimum weight of 2kg (Boneless)
Intense flavor.
Ideal for first purchase.
Designation of origin: Pedroches, Jabugo, Guijuelo or Extremadura.
Vacuum packed in 2 boneless.
Stable for one year if stored at a refrigerator or cool and well-ventilated place for Bone pieces
"Jamón de Bellota Ibérico", will identify the pieces that are of Iberian breed (50% Iberian minimum),by their lower weight, they are not identified with regulatory label .Fed on acorns and pastures in the montanera season Whole ham, on the bone weights range from 5.75Kg to 8.5Kg for hams. Ham has a healing of 20 months up to 30 months. Designation of origin: Pedroches, Jabugo, Guijuelo or Extremadura.
Pack of 1 bottle of Extra Olive Oil 0.75Lts + 1 Kg Iberian Ham 100% + 1/2 Salchichon CULAR
Pack of 3 bottles of Extra Olive Oil 0.75Lts + 1 Kg Iberian Ham 100% + 1/2 Chorizo CULAR
PACK x 10 Black label Dry Ham 100% Iberian sliced
Bone weights range between 7.5 kg to 9kg for Hams approx.
Pack of 1/4 of Black Label + Red Label + Green Label + Gold Shoulder
1 can of Olive Oil Extra 5 Lts.
Pack of 3 can of Organic Olive Oil Extra 2,5 Lts
Pack of 6 cans of Olive Oil Extra 1 Lts
The differences of each product's classification are the following:
