Description

* Spiced with black pepper

cured by artisan methods for 36 months

• Type: Rosé Wine

Made in a traditional way in Jijona (Alicante)

which melts on the palate

jamon 50 iberico ohne knochen 4 5kg rot * Spiced with black pepper* Boned and polished piece * Minimal waste * Iberian pigs bred in the Dehesa * +2 years of curation in natural curing rooms Jamn Ibrico cebo de campo (grass fed), boneless piece. Cured by artisan methods for 24 months. Coming from iberian pigs bred in freedom in the Dehesa of Huelva. Region: Jabugo, Huelva, Spain Net weight: 4,5kg

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