The 80g packs are cut by a specialist TO ORDER and vacuum packed immediately. They come whole from our curing facilities and are hand cut and delivered to your door in less than a week. Obtained from the back legs of our Iberian pigs. The pigs free range from October until February eating the acorns and autumn fruits that nature provides. Iberian hams are prized both for their smooth texture and rich, savory taste. A good Iberian ham has regular flecks of intramuscular fat (marbling). Because of the pig's diet, much of the fat is oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholestrol and raise HDL cholesterol. The hams are processed following the traditional methods that have been used for generations by the Master Ham makers in Salamanca and then dry cured for at least four years.
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