Minimum curing: 24 months.

All of our Iberico Hams have been manufactured from Iberico pigs. These pigs have been meticulously selected and fattened with fodder –under the supervision of the Guijuelo Regulatory Board-, as a complement to the acorn. This method allows us to control the pureness of the race, guaranteeing this way the best quality of the product. The hams are identified with a green label that guarantees the compliance to the normative of the Denomination of Origin Guijuelo.