Finca los Llanos Jamon Iberico de Bellota by Redondo Iglesias

A Dry cured ham from the west of Spain- from the heirloom breed Iberico hog that is pasture raised for 12-14mos. then finished on acorns. The hams are cured for over 36 months & are a raw product, never smoked or heated. Iberico hogs are known for their extreme marbling & are unique to Spain.