Iberian Ham 100% Pure, Acorn-Fed Jaracena Jabugo ≈ 7 kg/15,4 lb up to 44 months

Iberian Ham 100% Pure, Acorn-Fed Jaracena Jabugo ≈ 7 kg/15,4 lb

Jamón Ibérico 100% Puro de Bellota Jaracena Jabugo ≈ 7 kg
Jambon Ibérique 100% Pure au gland de chêne Jaracena Jabugo ≈ 7 kg
Iberischer Schinken Ibéricos Eichel 100% Pure Jaracena Jabugo ≈ 7 kg

Huge natural parks of Extramadura and the largest territories of the cork oak - this is the zone of the pureblooded Seniorio de Montanera pigs. Thirty farms were breeding the pigs and selling them to the factories. All añadas (annual productions) were bought by Sanchez Romero Carvajal (5J), Joselito etc. From Extramaduran pigs came the famous 5J (Cinco Jotas) jamones. Not wishing to lose profits by selling outstanding pigs to third parties, the farmers bought a factory in Badajos and registered their own trademark - Seniorio de Montaneros. If you prefer the jamones of 5J, SRC, etc. - here you can get jamon not at all inferior, or, in our opinion, even superior to the notorious Cinco Jotas. If you are a fan of dark, deep-taste jamon, we assure that you will no longer wish to pay more for the 5J. It is proven that this kind of jamon lowers blood cholesterol levels.

Jamón Ibérico 100% Puro de Bellota Jaracena Jabugo 7 kg aprox., hasta 44 mes

Ingredients: Iberian Ham 100% Pure, sea salt, sugar, E250, E252, E301
Origin: Jabugo
Curing: 40+ months
Weight: 7 kg aprox.

Nutritional value per 100 g of product:

Energy value - 272 kcal
Fats - 15,9 g
Saturated fatty acids - 5,8 g
Carbohydrates - 0,5 g
Protein - 31,5 g
Salt - 1,4 g

On our website you get 100% original product, that is kept in bodegas of the producers at an ideal temperature and humidity. Only 24 hours prior we pick your orders up from the bodegas. On Friday we receive the product, pack it up and ship it to your address. IMPORTANT! If you do not want the products to disappoint you, try not to buy jamones less than 7 kg. The recommended weight is around 8 kg for Serrano, 7,5-8 kg for iberico, and 7-7,5 kg for 100% iberico. The more jamon weighs, the better it is cured.