Guijuelo Iberian Ham is distinguished by its exclusive curing in the Guijuelo region of Salamanca. Its microclimate, characterized by cold, dry winters, allows for a slow, natural maturation process that gives the ham its smooth, delicate, and slightly sweet flavor. With a complex aroma and a deep red cut with well-infiltrated fat veins, this product stands out for its finesse. The Guijuelo D.O.P. guarantees rigorous quality and origin control, from the breeding of the pig to its prolonged maturation.
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