5 envelopes Knife sliced 100% Iberian Bellota Shoulder 5J

5 envelopes Knife sliced 100% Iberian Bellota Shoulder 5J

from Jamones Rivera

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  • "It is a shoulder with an acorn-fed pig origin with a diet that has been completely natural, based on acorns and pastures completely natural way based on acorns and grasses."
  • "It has a minimum curing process of 24 months to get the properties that make it a unique piece unique piece."
  • "They are characterized by having a unique flavor and texture the infiltration of fat in the meat so balanced."
  • "They are characterized by having a unique flavor and texture the infiltration of fat in the meat so the cut of this ham has been elaborated by hand so that it preserves its own characteristics as if it were sliced at the moment."
  • "The ham has a unique flavor and texture if it is cut at the time."
  • "It should be kept at a temperature between 4-10ºC and the container should be covered with cling film to preserve the ham's natural fat keep the ham's natural fat."
  • "To enjoy the flavor and quality, it is best to remove the product from the refrigerator at least one hour before consumption."
  • "To enjoy the flavor and quality, it is best to remove the product from the refrigerator at least one hour before consumption before consumption."
  • "Contains 5 vacuum-packed packs of 80 grams each, so that when opened, the ham retains all its properties."
  • "Contains 5 vacuum-packed packs of 80 grams each, so that when opened, it retains all its properties maintain all the properties."
Jamones Rivera

Jamones Rivera
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Hellota shoulder 100% Ibérica 5 jotas cut with knife in 5 packets of 80 grams approximately

The best 100% Ibérica Bellota shoulder in the world made with the extremities of the 100% Ibérico Pig reared in the mountains in the pastures of the Iberian Peninsula and fed with acorns during the Montanera season. Shoulder Cut by hand and packaged in 80 gram sachets ready to eat at any time, with the guarantee of 5J products. Ham with a very well infiltrated fat and low in salt, with about 24 months of curing

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