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Description

It is distilled from the maceration of twelve botanists and two distillations in a fractional distillation column with reflux

The second maceration is done with hibiscus flower and finally a third distillation is carried out in a manufacturing processIt lasts about three and a half months

it is reduced with water obtained in the weakest mineralization spring of theIberian peninsula

After a 24-hour cold maceration

Bandeja con dos chuletones de 400 gr cada uno aprox

Maletín Jamón de Cebo Ibérico 50% It is distilled from theIberian Cebo Ham, 50% Iberian breed sliced14 sachets x 65 gNet Weight: 910 g

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