Iberico Ham of Cebo "Juan Manuel"

ORIGIN: Guijuelo "SALAMANCA"

TRADEMARK: "Juan Manuel"

QUALITY: Iberico of Cebo

DESCRIPTION: The process of preparing the ham Juan Manuel consists of the following stages: salting, washing, post-salting, drying, maturation and aging. One of the most important factors that influence the healing process is the curing ham. Subsequent rests in natural drying where the fusion of external fat and intramuscular to finally pass the wineries where you get the right balance between humidity and temperature that enable the extraordinary ham JUAN MANUEL a deartesanía ham, best quality begins with the aroma and bouquet that gives a stale ham just right.