Spain, Guijuelo-Salamanca
240km
...Traditional artisanal production process. Curing between 24 – 30 months. Presentation: Each piece is wrapped in a greaseproof paper sheet, encased in cloth, and presented in an individual box. Ingredients: Iberian acorn-fed pork ham and sea salt. Specifications: Elongated shape and soft fat. Traditional artisanal production process. Curing between 24 – 30 months.

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