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*Jamonero not included
C posterior age of the pork, made with salazón process and cured-matureón natural.
General procedures raised in the wild in the Dehesa Extremeña with a #243 food based on pastures, cereals, in the time of mountaineering with acorns. Cured in dryers and natural wineries.
- Heatetimeón: between 30 and 36 months.
- Part thickness: between 8.5 and 9 Kg