Four factors make hams and pallets of Iberian pig in a prodigy Gourmet:
_ Race present only in the Iberian peninsula, whose meat offers features sápidas exceptional
_ecosystem of the range with its forests of cork oaks and gall oaks that cover the Iberian Peninsula and whose fruit-bellota-
Food is the fundamental pigs during the months preceding the slaughter
_a upbringing freed contract extension.
_a Microclimate single in contrasts, guaranteeing a system of natural healing that are subject to pieces, slow
Rested and that only after many months makes it possible for these Iberian hams give them everything within themselves.
