100% Iberian Acorn-fed Ham - Pata Negra - Boneless - ≈ 4kg

Whole piece - Boneless - Vacuum packed - More than 44 months of curing Its deep red, almost purple flesh and its tyrosine crystals are proof of optimal maturation. On the palate, it combines tenderness and complexity, revealing powerful aromas. A whole boneless piece, suitable for restaurants and specialist shops equipped with a slicer.       Appearance and texture: • Bright, transparent fat • Deep red, almost purple • Tyrosine crystals are visible, a sign of exceptional curing • Tender, but maintains its structure and complexity during tasting.  Aromas and flavours: • Intense and pleasant aromas, clear and defined • Fine, unique, balanced and tasty, this ham fills the palate from the first bite, with sweet and hazelnut notes Curing time: • Between 44 months and 48 months in natural cellars Consumption temperature: • Consume at room temperature (20-25ºC).Remove from the refrigerator 15 minutes before consumption.