Definitely, the best Iberico ham selected vintages among local and artisanal producers from the mountains of Salamanca to the deep south of Andalusia.

Nature gives its best: the hot summers and warm winters accelerate the curing time of the hams; the lack of rainfall in this area strengthens the trees and their fruits and makes the flavor even more aromatic.
 
The 48 months Iberico ham vintage is an "aromatic explosion". Powerful and nutty with a long-lasting taste. This vintage pairs perfectly with medium and full-bodied red wines.