Hermanos Hoyos

Sobre de Jamón de Bellota 50% ibérico

Features: Net weight: 100 g Breed: 50% Iberian (cross between 100% Iberian mother and Duroc father) Feeding: Acorns, herbs, and natural field resources during the montanera Curing: Between 30 and 36 months in traditional drying sheds and cellars Presentation: Thinly sliced, vacuum packed Cut: Machine-sliced 100% NATURAL / Gluten-Free / Lactose-Free

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Jamones y Embutidos Ibéricos

Sobre de Jamón de Bellota 50% ibérico