Once the ham has been quartered and after a salting process, it begins a long and delicate curing process in the natural cellars of Sánchez Romero Carvajal in Jabugo. The microclimate of the area, declared a Natural Park and Unesco Biosphere Reserve, brings together conditions that make it particularly suitable for the slow and correct curing of each of the pieces.
TIPS
A ham holder, a wide-bladed knife to clean the inside and outside of the piece, a long, flexible ham knife and a sharpener are the basic elements for getting the best out of each piece.
CONSUMPTION
Pair it with the best wines, which you will find among the Osborne brands.