The Iberian hams of the four DOP Spanish women offer unique profiles: that of Jabugo It stands out for its intense flavor and deep aroma, while that of Guijuelo It is softer and sweeter due to its cold curing. The Pedroches They are surprising for their balance and glossy fat, and the Dehesa of Extremadura It offers highly aromatic pieces with herbal nuances, all united by the excellence of the acorn-fed pig.
