Montijo Ham on the Bone (cured for 12 to 14 months) View larger

Montijo Ham on the Bone (cured for 12 to 14 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. Ham with ID for traceability, additive free, only sea salt; low salt content, less than 4.5%. Approx. weight 6.5 kg to 7 kg.

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59,00 €

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Data sheet

Weight6.5 kg to 7 kg
Average curing timeShort curing time: 12 to 14 months
Average fatLittle, Approx. 0.5 cm -1.5 cm
Eat within60/90 days once opened.

More info

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. Ham with ID for traceability, additive free, only sea salt; low salt content, less than 4.5%. Approx. weight 6.5 kg to 7 kg.

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Montijo Ham on the Bone (cured for 12 to 14 months)

Montijo Ham on the Bone (cured for 12 to 14 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. Ham with ID for traceability, additive free, only sea salt; low salt content, less than 4.5%. Approx. weight 6.5 kg to 7 kg.

Write a review