Iberian Ham of Cebo "Juan Manuel"

ORIGIN: Guijuelo "SALAMANCA"

TRADEMARK: "Juan Manuel"

QUALITY: Iberian 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 and intramuscular fat to finally move to the cellars where it gets the right balance between humidity and temperature that enable extraordinary JUAN MANUEL ham, ham craft, best quality, begins with aroma and bouquet that gives a stale ham just right.