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Availability date: 2008-02-29
Pork hind leg of Iberian originSee the product description
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This whole Iberian ham has been matured between 24 and 36 months in natural dryers in the region of Huelva, in southwest Spain.
With its hazelnut aromas, this ham can be eaten as is in thin slices or in many recipes: melon raw ham, bruschetta or rolls of raw ham with goat cheese.