The fresh ham or leg is totally transformed after a slow process of salting and curation-maturation in natural dryers and cellars. A period of approximately three years is what is required for the fresh ham to acquire the sensorial qualities that characterize cured ham.

Attending to the feeding and handling and to the racial type, our hams raw material come from :

Acorn fed Iberian pig , Free-Range Iberian pig and White pig

And we present them:

In a Full Piece, in a Boneless Piece, in Pieces, in Slices and cutted by Knife in slices on a Plate