36-month acorn-fed Ibérico — the pinnacle of cured ham
€89/ 100g hand-sliced
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ibéricobellotapremiumhand sliced
The pinnacle of cured ham. From free-range Ibérico pigs that roam the dehesa oak forests of Extremadura, feasting on acorns during the montanera season. Cured for 36 months, the fat is marbled throughout like fine wagyu, melting on the tongue with nutty, sweet complexity.
