Ham made from white sow using traditional methods in Trevélez, in the Sierra Nevada national park, at 1 700 metres of altitude. Low salt content, less than 4.5%. Ham with ID for traceability, additive free, only sea salt. Between 7 kg and 7.5 kg.
Availability date:
Weight | 7 kg to 7.5 kg |
Average curing time | Average curing time: 15 to 17 months |
Ham made from white sow using traditional methods in Trevélez, in the Sierra Nevada national park, at 1 700 metres of altitude. Low salt content, less than 4.5%. Ham with ID for traceability, additive free, only sea salt. Between 7 kg and 7.5 kg.
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