From the mountains of Salamanca in Guijuelo to the deep south of Andalusia near Jabugo, Pata Negra House experts have selected the best Iberico ham vintages mong local and artisanal producers.

In the village of Guijuelo (Salamanca), the cool summers and harsh winters favour a slow and gentle curing time. Due to this particular climate, Pata Negra House was able to source a limited reserve of 60 months of cured Iberico hams. With only 120 to 160 pieces available each year, this 60 months vintage is a true gem.

Its long curing time (over 5 years) creates a wonderfully complex and elegant taste that slowly melts in your mouth. Surely one of the most refined Iberico hams.