Miratonda Iberian Ham of Acorn
It is obtained from the hindquarters of the Iberian pork fed with acorn.
Piece that has been submitted to a few processes of salting, using sea salt distributed evenly throughout the piece; dried, in the Guijuelo´s highest natural dries, and healing, matured and aged in the cellar. The hole process has a duration of between 36-40 months.
It is sold whole, in piecse to 6.5 to 9.5 kg. Or boneless and vacuum packed in pieces of 4-6 kg.
Miratonda Iberian Ham fed on Fodder
It is obtained from the hindquarters of the Iberian pork fed on fodder.
Piece that has been submitted to a few processes of salting, using sea salt distributed evenly throughout the piece; dried, in the Guijuelo´s highest natural dries, and healing, matured and aged in the cellar. The hole process has a duration of between 24-30 months.
It is sold whole, in piecse to 6.5 to 9.5 kg. Or boneless and vacuum packed in pieces of 4-6 kg.