This is the absolute king of dry-cured ham: hind leg of 20 month-old, free-range, acorn-finished Iberian Black pig. The pigs are reared in a magnificent environment of ancient oak woodland, and forage naturally for grasses, wild herbs and acorns.
The hams are salt-cured, air-dried and cellar matured for three years. The flavour
is complex, sweet and nutty. If you will settle only for the best: this is it!