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Iberico de Bellota Jamon

Carrasco’s Jamon is cured and aged for a full three years prior to release and is known throughout Spain – and the world – as some of the finest ham ever produced.

Marked with the full DO of Guijuelo, the Jamon has an incredible amount of intramuscular fat, which literally melts on the tongue. Each leg is individually numbered, representing the long and passionate history of Spanish culinary culture.