Iberian Bellota ham fully boned. Cured in cellars for at least three years, the hams from this producer have all the features of Excellence Jabugo Appellation.
These Acorn hams from EIRIZ house are torn to pieces, defatted and boneless; after the curing process that takes almost 3 years, this being very useful for people who have not practice cutting the ham. The production area is located in the village of Corteconcepción, near of Jabugo.
With a sharp knife or ham table, we can enjoy and appreciate all these Iberian Bellota ham.
Sale in vacuum packed. It is possible to receive your ham in 2, 3 or 4 pieces.
Approximate weight.
It can be kept for some months.
Data sheet
Boneless 100% Iberian acorn ham DO Jabugo Cured in cellars for at least 3 years, this producer's hams have all the characteristic excellence of the name Jabugo.
Iberian acorn ham on the bone. Slices of ham from Jabugo. Aged in cellars in the town of Corteconcepción for at least 36 months.
Iberian acorn ham. Black label DO. Slices of ham from Jabugo. Aged in cellars in the town of Corteconcepción for at least 36 months.
The number one of Jamón Iberico de Bellota, Jamón de Jabugo D.O Denominacion de Origen. Piece are limited per year.
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