Comes pigs fed and sacrificed in Spain fueled by natural components so that the final product does not lose the organoleptic characteristics inherent. The drafting process, which lasts for 9 months, happens in dryers and modern rooms, according to the conditions of temperature and humidity accurate. According to this form, following a slow drying of the meat that turns, through a combination of natural biochemical processes, giving the product a texture, aroma and flavor incomparable.Ramon Ventula, Origin spain place or is the best hams, Séché in the Pyrenees, Boneless,
Ingredients: pork ham, salt, dextrose, preservatives (E-250, E-252),

DLC: 4 months after purchase
For your santée avoid nibbling between meals