Maestri Jamón Ibérico
Sold out
Authentic Jamón Ibérico is obtained by salting and curing selected fresh bone-in hams from Iberian pork, a special breed raised and slaughtered in Spain. Slow-cured for at least 24 months in the Andalucía region. (from Maestri)
Sponsored
slide 1 of 1
Like that? You’ll Love This
slide 1 of 2
