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In Senorio de Olivenza the products are made from a meticulous selection of Iberian pigs and a slow cure, soothing, to give life to a delicacy, with an unrivaled texture, flavor and aroma.
In Senorio de Olivenza, for the healing of hams, these are transferred to a natural dryer where humidity and temperature are controlled mainly by ventilation mechanisms. The temperature oscillates between 15º and 30º C during the months of drying.
At this time, the ham continues to dehydrate and sweating also takes place (diffusion of the fat between the muscle fibers that will allow to retain the aroma once impregnated).
The final taste and the aromas are beginning to be generated at this stage, thanks to a series of alterations produced in the proteins and the fats of the ham.
The quality of the products is what really matters and for this they are based on three aspects:
Red Label Palette: Pallet of Bellota Iberica (pallets that come from crossed pigs so they are not 100% Iberian, raised in freedom in the pastures and fed during their last phase of fattening of natural grasses, aromatic herbs and acorns).