Cured with just sea salt and Spanish Paprika for approximately three months. "You can almost taste the Spanish mountain air when eating true Iberico de Bellota pork."

Size: 1lb. avg.

Serving suggestions: Slice thin and serve with cheese or other cured meats.

SPECIAL CARE ITEM - Packed cold for freshness with ice packs and a cooler or insulated foil bag. Expedited shipping may be required.