This piece is born from Iberian pigs that graze and are raised in freedom. The ham is cured for 18 months in our cellars, accompanied by the cold and constant temperatures of Guijuelo. There it acquires its characteristic sweet and mild flavour and prepares to begin a journey to the mountains of Huelva, where the climate is more variable. The result is an exquisite ham suitable for the customer who is looking for something different.