IBERIAN ACORN HAM
This type of ham is characterized by a very precise ageing process (with a minimum of 32 months) and kept under carefully guarded controls during the salting process, which creates that unique aroma and exceptional taste.
RECEBO IBERIAN HAM
The Recebo Iberian ham (Jamón Ibérico de Recebo) is characterized by a very precise ageing process (at least 26 months) and kept under carefully guarded controls during the salting process, which creates that unique aroma and exceptional taste.
CEBO IBERIAN HAM
The Cebo Iberian ham (Jamón Ibérico de Cebo) is characterized by a very precise ageing process (at least 24 months) and kept under carefully guarded controls during the salting process which creates that unique aroma and exceptional taste.
ACORN IBERIAN SHOULDER
The cured Iberian shoulder (Paleta Ibérica) is produced from the front extremities of the Iberian pig's forelegs. Its salting stage is shorter than those of the hams and its curing stage last more than 24 months for the Bellota Iberian shoulder.
RECEBO IBERIAN SHOULDER
The cured Iberian shoulder (Paleta Ibérica) is produced from the front extremities of the Iberian pig's forelegs. Its salting stage is shorter than those of the hams and its curing stage last more than 20 months for the Recebo variety.
CEBO IBERIAN SHOULDER
The cured Iberian shoulder (Paleta Ibérica) is produced from the front extremities of the Iberian pig's forelegs. Its salting stage is shorter than those of the hams and its curing stage last more than 18 months for the cebo variety.