Whole Iberian ham Cebo de Campo

Hind leg of a pig of Iberian origin raised in freedom in the pastures of the Iberian Peninsula where it feeds on acorns during the Montanera period (period when the acorns fall from the oaks). Maturing from 24 to 36 months in our natural dryers in the Salamanca region. Very infiltrated ham that leaves powerful and unique aromas of hazelnuts in the mouth.