40-52 Month 100% Jamon Iberico Bellota Ham, 80g

Cured for a minimum of 42 months in the cellars in Cortegana, Sierra de Jabugo in southern Spain, this 100% Iberico bellota ham creates a lasting memory. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an intensely flavoured and stunning Spanish ham.