This premium ham by Simon Martin presents a dark magenta color. intense flavour, an extraordinary smell, with infiltrations of streaked, brilliant fat. Cured for 48+ months (approx. 52-64 months).
- Made in Spain (Guijuelo)
- Cured for over 48 months (~52-64M)
- Awarded Best Iberian Ham of Spain
- Multi-Award-Winning Producer with 100 Years of Tradition
- Certified Tierra de Sabor
- Founding Member of The Guijuelo Denomination of Origin
- Low Carb / Keto
- Dairy / Milk Free
- No Added Sugar
These pure-breed Iberian pigs roam freely among oak groves (dehesas), where they feed on nothing but acorns during the fall and winter. The exercise and diet have a significant impact on the flavour of the meat.
Acorn-fed Iberian pork, salt.
This product contains trace amounts of naturally occurring trans fats, typical of dairy fat and ruminant animals. Unlike industrial trans fats, natural trans fats from animal products are not associated with any increased risk of heart disease. (Source).
Store your whole, bone-in jamon in a cool and ventilated place, either hung by a rope or resting in a holder (jamonero). To preserve its freshness, texture and flavour as it is consumed, always cover the sliced area with plastic wrap or a chunk of the removed fat layer after slicing.