With a fine, long bone that has been carefully shaped, it is made from the forelegs of 100% Iberian pigs, selected from birth and raised in the wild with a quality diet of pasture, cereal and acorns.
Its minimum curing period of 24 months under the unique microclimate of the best drying sheds and cellars guarantees its optimum and intense flavour and aroma.
When cut, it has a shiny appearance, a sign of good infiltration and maximum quality. A product worthy of jamón connoisseurs. Black Label.
Ingredients
Pork shoulder, salt and preservatives (E-250 and E-252).
Información Nutricional
| Energy | 1737Kj / 418Kcal |
| Fat: | 32,7 g. |
| Saturated Fat: | 12,7 g. |
| Carbohydrate: | 0,8 g. |
| Sugars: | 0,5 g. |
| Protein: | 30,2 g. |
| Fat: | 3,5 g. |
*Nutritional information per 100 gr. of product.
