Ibérico ham de bellota Julián Becerro of 100% Iberian pig, the authentic ‘pata negra‘, from Salamanca with DOP Guijuelo.
Unique pieces with a minimum healing of 24 months, which guarantees a perfect maturation.
Piece of 7,5 – 9,0 Kg.
The climate of the D.O.P. Guijuelo is unique for curing the product under this name. The long, cold and dry winters together with the mountain winds, make their products need less salt for their healing. Hot summers cause a greater fat infiltration in the meat, which originates the famous D.O.P. Guijuelo.
Pairing: A piece to taste on its own, with a quality cava Marc Mir Brut Nature Reserva , Marc Mir white wine or Cal Pla red wine.