The natural curing cellars nestled in the heart of the Sierra de Aracena and Picos de Aroche natural park give the ham colour, aroma and flavour throughout the 2-year curing process of each ham leg. A product of the highest quality and prestige, with unrivalled flavour, aroma and texture.

Tips
It’s essential to leave the carving area clean and to protect the carved part of the ham to prevent oxidation. We recommend covering the exposed area with thin slices of fat removed from the ham itself.

Consumption
Perfect as an appetiser, a main, or as a side to your most amazing meals. Pair it with the best Osborne brand wines.