Ham

jamon-de-bellota-exportacion

Salgado Ramos Ham

  • Ham from pure Iberian acorn-fed pigs.
  • Processed and cured for a minimum of 1000 days (33 months).
  • Our hams are cured following traditional manual salting methods. Such as in natural cellars, dryers and batteries.
  • Top-quality Iberian Ham. 100% Iberian Bellota Ham, from pure Iberian acorn-fed pigs and cured for a minimum of 36 months with traditional cellars and natural dryers.
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