Jamon Iberico de Cebo

Situated in Guijuelo Salamanca, Julian Martin remains true to tradition. They allow 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 year.

This extraordinary 60% Pure Iberico blood line and 40% Duroc Jersey pig is fed on Natural cereals and Grains. This Iberico pig comes from a female pure Iberico pig. The curing period is from 20 months, depending on the size of the leg.