Produced from black hooved Iberico pigs that roam freely in Spanish oak woodlands and meadows grazing on wild plants and herbs, during the autumn, the pigs double their weight feeding on acorns (bellota). This diet gives Bellota Iberico ham its characteristic nutty aroma and each Iberico pork leg is cured to perfection then hung in cellars to slowly mature for a minimum of 36 months, giving a ruby red lightly marbled ham.
Pork, salt, sugar, acidity regulator sodium citrates, preservatives potassium nitrate and sodium nitrite, antioxidant sodium ascorbate, Prepared with 145g of pork per 100g of product. Moisture is lost during curing and maturation.
Keep refrigerated below 5ºC For use by date see front of pack Do not exceed use by date. Once pack is opened consume within 2 days
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