Bodega Ham on the Bone + 18 months curing

The Bodega boneless cured ham is a ham traditionally made in Mora de Rubielos with a curing period of 18 months. Coming from castrated and selected pigs, with at least 50% Duroc pig breed, it stands out for its characteristic mildly salty flavor and pleasant aroma. Its texture is homogeneous, not very fibrous and without pastiness or softening, which makes it an exceptional option to enjoy on boards, appetizers or as a gourmet gift.