Ham of Lamb in slices

Thanks to a natural diet and regional climate, after salting and maturing, a completely exceptional meat is produced with an intense taste and a soft and oily texture. During the curing of our hams, lasting between 6 and 12 months, we carry out regular tests and checks on each piece to ensure all the aromas are released and the texture becomes increasingly tender.

After being deboned, the legs are put into a block before slicing. The slices are vacuum-packed and presented in bags of approximately 60 grams.