Description
Julian Martin is a strict family enterprise specialising in Iberian ham. Situated in Guijuelo Salamanca, they remain true to tradition. Allowing Nature, not technique to work the final result, curing the legs with the help of the mountain air circulation through open windows for a minimum of 2 years.
This leg ham is 100% pure iberico blood line. Jamon is fed Bellota (Acorn) in a free range environment. The curing period is a minimum of 30 Months. Origin – Spain.
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