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Our journey begins in Guijuelo, Spain's most respected region for curing Iberian ham. It's here, among the mountain breezes and oak forests, that we've perfected the craft of curing for over half a century.
Whether you're a newbie to this Spanish treat or just need a quick refresher, here's our guide on storing and serving your Ibérico ham.
Imagine you're nestled in a cosy corner of your living room, with the inviting world of Spanish wines at your fingertips.
Unearth the secrets of Ibérico Ham - Bellota, Cebo, and Pata Negra. Your path to becoming an Ibérico connoisseur starts here!