Joselito Ham Vintage 2011
Ham and sea salt
The Joselito Vintage Ham from 2011 has more than 9 years of natural curing.
Keep Joselito Ham in a dry place at room temperature (approx. 20º - 25ºC).
You should know how to carve and keep the Joselito Ham in perfect conditions. For more information visit: Carving a Joselito Ham
For greater enjoyment of the organoleptic properties of Joselito Vintage Ham from 2011, it is recommended to consume it at room temperature.