Mangalica Ham - PV

These pigs live naturally in the Hungarian steppe, fed on corn, wheat and grasses – an authentic and rustic diet that gives their meat a remarkable quality. The hams are taken to the Spanish drying rooms in the north of La Mancha and La Rioja for delicate curing, sometimes for up to 3.5 years. Each piece reaches maturity with the rhythm of time and the mountain air, just like in the past. Variable weight: each piece weighs approximately 2.2 kg.