A wonderful ham with a deep flavour and melting texture from the black Iberico pigs. These have been fed on a diet of mixed grains in the Salamanca area of Spain. The meat is then cured and muatured for 24 months.
For best results, place the unopened inner bag into hot water for a few seconds before opening. Separate the slices and leave at room temperature for 10 minutes before serving.
Iberico Pork, Salt, Sugar, Dextroise, Preservatives: E252, E250, Antioxidant: E301, E331iii