Hailing from Jabugo in Huelva, one of the most famous Iberico ham-curing towns in Spain, this ham has been cured for three years to create intense, complex flavours and aromas.
|Nutrition -||Per 100g|
|Energy||1401kJ / 335kcal|
|of which saturates||5.6g|
|of which sugars||0.1g|
|* Typical values per 100g|
Jamones Eiriz have been producing ibérico hams in the town of Corteconcepción, situated in the mountains of the Sierra de Aracena, north of Seville, since near the beginning of the 19th century. Their artisan production methods keep things as traditional as possible and create some remarkable hams.
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