Pata Negra Schinken 100% Ibérico Beher bio Cured by traditional methods for

Cured by traditional methods for 18 months

* Soft and smooth texture

made according to traditional recipe in Guijuelo (Spain)

* +36 Months of curation in natural curing rooms

Pata Negra Schinken 100% Ibérico Beher bio Cured by traditional methods for* Pata Negra Bellota from Guijuelo * 100% Iberian pigs bred in the Dehesa * +36 Months of curation in natural curing rooms * One of the most awarded Jamn Ibrico in Spain Pata Negra Jamn 100% Ibrico Bellota (acorn fed). Cured by traditional methods for 36 months. Coming from Iberian pigs bred in freedom in the Dehesa of Guijuelo. Region: Guijuelo, Salamanca, Spain Net weight: 7kg bone in 4,5kg boneless