Description
Field-fed ham made from free-range Iberian animals. Fed with the best selection of feed, cereals and legumes, which give its meat a unique flavour.
The artisanal preparation of the curing process gives it an exceptional flavour and nuances that are unique in its category. Our master ham makers monitor each piece, ensuring that each ham has its appropriate curing period. The curing of these hams is a slow and long process that takes around 4 years, depending on the weight of the piece, and is carried out in the natural drying rooms and cellars that Monteroble has in Jerez de los Caballeros. Here, the work of opening and closing windows to the air of the mountains, pure tradition, will give character to that flavour and smell that only Monteroble hams possess.
At the end, the tastings by the master ham maker will decide if they are ready and they will be cut traditionally by master cutters, to be presented in an easy-to-eat format. In the blink of an eye, you can enjoy the flavour of Extremadura in each slice.
At Monteroble, faithful to tradition, perfect genetic selection, water, mountain air and sensitivity, they work the miracle of these foods that are ambassadors of Spain and Extremadura throughout the world.
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