* From pigs bred in the Dehesa of Extremadura
* +28 months of curation
* Great value for money
* Professionally hand cut, ready to serve
Jamón Ibérico hand cut from Extremadura with a 28 month artisan curing process. From Iberian pigs specially selected and fed with fodder, herbs and fruits from the Dehesa of Extremadura.
• Region: Badajoz, Extremadura, Spain
• Net weight: 80g