Ham of Lamb dry-cured with the wind

All the ingredients are in the brand! Natural salt (without nitrites and nitrates) and sheep meat, from Spanish farms in the regions of Castilla la Mancha and Aragon (IGP Ternasco de Aragon). No additives, preservatives, sugars or flavor enhancers in our product. Everything is made in an artisanal way, with salting by hand and refining by the wind. The dry-curing time lasts between 6 and 12 months.