Additional information
| Packsize | 10 LB |
|---|
FERMIN, 50% IBERICO HAM BONELESS
The curing process which results in the Fermín Jamón Serrano is completely traditional. The hams are cured in drying rooms with open screened windows, caressed by mountain air as it wafts through the area where the hams are hung.
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BAYONNE HAM, 12 MONTH (FRANCE)
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TANARA GIANCARLO, PROSCIUTTO DI PARMA, 30 MONTH
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FRA`MANI, SALAME NOSTRANO
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