Acorn-fed Iberian

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Acorn-fed Iberian Ham

Acorn-fed Iberian ham elaborated from rear extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 36 months the minimum curing time.

Desde 328,13  IVA incluido

Acorn-Fed Iberian Pork Shoulder

Acorn-Fed Iberian pork shoulder elaborated from front extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 24 months the minimum curing time.

Desde 134,55  IVA incluido

Boneless Acorn-Fed Iberian Ham

Boneless acorn-fed Iberian ham elaborated from rear extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 36 months.

Desde 330,00  IVA incluido

Boneless Acorn-Fed Iberian Pork Shoulder

Boneless acorn-fed Iberian pork shoulder elaborated from front extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 24 months.

Desde 154,35  IVA incluido

Sliced Acorn-Fed Iberian Ham

Sliced acorn-fed Iberian ham elaborated from rear extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 36 months.

Desde 9,80  IVA incluido

Sliced Acorn-Fed Iberian Pork Shoulder

Sliced acorn-fed Iberian pork shoulder elaborated from front extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 24 months.

Desde 7,39  IVA incluido