50% Iberico Cebo de Campo Ham Leg, Gijuelo (Approx. 7.750kg)

Description

50% Ibérico Cebo de Campo Ham Leg, Gijuelo (Approx. 7.750kg)

Our Ibérico Cebo de Campo Ham
Leg is salted, dryed and matured. The curing process lasts for a minimum of 30
months, it has a red/ pink colour meat that has some streaks of fat, the
texture is compact and homogenous.

Storage:

To store the Iberico Cebo De
Campo Ham Leg keep it in a fresh and dry ambient place.