Description
75% Ibérico Bellota
Ham Leg, Gijuelo (10.000kg)
Our Ibérico Belota Ham Leg is salted, dryed and matured. The curing process lasts for a minimum of 30
months, it has a brown skin but has a pink/ red meat with a few streaks of fat.
Storage:
To store the Iberico Bellota
Ham Leg keep it in an ambient place.
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