Description
50% Iberico pork produced in Andalusia and Extremadura’s farmlands.
This pork is processed in the sausage and salting ham factories, in the Natural Park of the Aracena Mountain Range and the Aroche Peaks.
Maturing: For a 24 to 36 months period, according to the weight of the piece.
Commercialization: Tartessos.
Distributed: Netitalia, S.L. (eljamoncito.com).
Sliced Iberian (50% Iberian pig) Acorn-fed Ham
