La Campiña 's Iberian Acorn fed ham, from Guijuelo. Weight 7 kg approx. Seasoned for more than 30 months.
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The Iberian Acorn fed ham La Campiña has been processed through a traditional process that includes all stages, from the selection of Iberian pigs, until the process of salting, curing and drying in the village of Guijuelo, in the province of Salamanca. This ham is made from Iberian pigs reared in freedom of up to 160-180 kg, fed almost exclusively on acorns and natural forage. The Iberian ham with designation of origin Guijuelo, emits a series of scents that make it a desired product, demanding the highest quality. Seasoned for more than 30 months.
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