Natural curing - Import export

Loin (erector spinae muscle), is one of the noblest pieces of the Iberian pig, fed from natural products such as herbs and cereals. Approximate weight per piece: 1 kg.

The oldest in the winery, from 24 to 36 months of natural curing. Weight per piece 5 Kg. Approximately.

The oldest in the winery, from 36 to 48 months of natural curing. Weight per piece 8 Kg. Approximately.

Exquisite Iberian shoulder that is savoured after 36 months of natural curing in the cellar. The weight of each piece is approximately 5 kg and comes from Iberian pig fed only with a natural acorn.

An exquisite acorn-fed ham that is savored after 36 months of natural curing in the cellar. The weight of each piece is approximately 8 kg and comes from Iberian pig fed only with natural acorn.