Montellano【36 months】Acorn-Fed 50-75% Iberian Ham Whole Leg

These are Iberico pigs from Guijuelo near Salamanca. These black-foot pigs are 75% fed on acorns ( bellota fed ), then cured using salt and hung for 36-40 months. This combination is what gives it is nutty flavor and melt-in-the-mouth quality. The color of Iberian Ham (Jamon Iberico) goes from pink to purplish red. It has a slightly fibrous texture and fat infiltration. The combination of the delicate flavor and intense aroma of this delicious food, makes it an attractive, indispensable product in every good gourmet table.

It is enjoyable to serve with wine, or with bread or fruits to prepare for Spanish pintxos & tapas.