The Brindisa bellota ham is made from pigs of 75% Iberico breed that have fattened up on acorns on the dehesa of Extremadure for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months.
The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish.
The ham in this pack has been hand-carved by a master carver.
