Ingredients: Iberian Acorn Ham, sea salt, lactose, antioxidant (sodium nitrate), conservatives (sodium nitrite, potassium nitrate).

Curing: 36 months.

Organoleptic details

Appearance: The meat colour presents a dark red tone, as well as a brownish-red.

The external fat has a yellowish pale colour, because of the slowly natural drying process in the Bodega. The ham quality and the aroma will be determinate by this external fat. While, the internal fat presents an intense white colour, with a pleasant appearance of touch and taste.

The vein, the intramuscular and inter- muscular infiltrations, are according to the age of the pig.

The slice must have a shine highly clean, if it is consumed at the right temperature.

Nose: Intense, interesting and equilibrated aroma, which has more intensity as we are going deep into the ham. We emphasize toast nuts and distressed fine wood aromas. These aromas are taken throughout the natural drying process in which, the microbiological flora acted predominantly.

Mouth: Salt equilibrated, and even a little bit sweet in different parts of the piece. It is appreciate a juiciness sensation and a taste explosion during the slowly chewing process, with a great nasal persistence.

Pleasant in mouth. The uniformity of its texture favours the chewing.

Recommendations: once opened, consume within 2 months.

Storage: keep in a cool and dry place (10-15ºC). After slicing, cover the area with the remaining fat. Also protect with a clean cloth for better preservation.

Presentation: cured ham shipped inside a Sierra de Sevilla carton box, wrapped in greaseproof paper and inside a white cloth cover. The piece includes a cord for hanging.