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On a family farm in Cortegana, in Southern Spain, Eduardo Donato rears a special breed of pig known as Manchado de Jabugo. Each pig takes three years to reach full maturity, which is no mean feat on Eduardo’s end. The result? An award-winning jamon with a brilliantly deep, rich flavour.
Iberico pork*, salt
*= produced to organic standards
Nutritional Information per 100g/ml
Energy (kJ): 1394
Energy (kcal): 335
Protein (g): 33.2
Carbohydrate (g): 0.5
of which sugars (g): 0.5
Fat (g): 22.2
of which saturates (g): 6.5
Salt (g): 5.0
Chiled between 2C-10C. Consume immediately or once opened wrap in cling film to avoid contact with oxygen. Open the pack and leave at room temperature for at least 20min before eating for optimal consumption conditions.