Furanxo. Ultramarinos y Aperitivos

Iberico Bellota Ham On the bone. 48 months

Produced from free-range Ibérico pigs naturally fed in Dehesa only with grass and autumnal acorns. These hams are cured for a minimum of 40 months following a small-scale, artisan and natural production.

Intense flavour with some sweet presence of fruits, seeds and woods.


Weight: 8Kg aprox.