Pieces cured for 48 months. The ham that gives us the flavor of the pasture, of the bottle, of animals raised and fed in freedom. The marbled fat provided by the crossbreeding and life in the open air enhances the flavor of these pieces.
At Casalba we respect long curing times in the natural drying room and cellar. This process depends on the size of the pieces (the larger the size, the longer it takes), the salty (the lower the salt, the longer) and the type of ham (the oilier the longer it is in the dryer)