We are located in Sierra Norte de Sevilla Natural Park, a protected area 100km north of Seville, in the municipality of beautiful San Nicolas del Puerto.
Jamon Iberian Ham
Our Iberian Ham obtained from the rear leg of the pig must remain in a natural dryer for a minimum of 36 months until it acquires the optimum texture for consumption. During this time, the flavours intensify, and a rich aroma is achieved, and it maintains a soft texture and pleasant, juicy taste.
Paleta Iberian Ham
Our Iberian Ham obtained from the animal’s front leg follows the same process of maturing as the Jamon. However, due to its smaller size, each piece remains in the natural dryer for a minimum of 24 months until its optimal condition for selling.
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