Iberico Ham Pernam (Bone-in)

Dry cured Iberico Cebo Ham Bone in

The Iberico Ham is the anatomic piece form by the back leg of the Iberian pig, consisting of bone and muscle structure of the hind limb, and the skin and neuromuscular fascia. The side face has the amount of fat needed to allow proper ham curing at the same time it allows the characteristic "V" cut on the skin. On the medial side, mainly muscle, it shows a visible bone corresponding to the innominate pelvic symphysis, a place where the two halves are separated.

Firm and compact consistency, stylized typical morphology, variable size within defined anatomical boundaries, very noticeable veining, intense color and after slicing a smooth texture, very juicy and characteristic flavor derived from traditional dry-curing process of Iberian ham.