When the acorn ham is at its optimum curing point it is boned, the excess fat is removed and it is cut into three or four clean pieces. Packaged so that you can enjoy a unique product in a different format.
We recommend that you store it between 2 and 7 degrees, then let it reach room temperature before consumption to optimise its taste and aroma.
Slow curing in a natural dryer after a traditional creation process, following the artisanal process of the master ham makers of Jabugo. The production area is located in the town of Corteconcepción, near the municipality of Jabugo.