Jamondor Iberico de Cebo Boneless Jamon 24-28 months

This jamon is made from a special breed of pigs, which appeared due to the crossing of ordinary and Iberian. These pigs live and eat according to the usual diet all their lives, but due to the Ibean breed, the meat acquires a signature taste, color and structure. The meat is elastic, soft, rich in color. The taste is moderately salty, with a characteristic aftertaste. Pure piece of core. Exposure 24-28 months.