Reserva OroPiece approx. 16lbs -...
Piece approx. 16lbs - 17lbs
Each piece is hand selected to guarantee the quality and service of which Redondo Iglesias prides itself on. These hams are cured no less than 15 months.
Warning: Last items in stock!
In 1920 Antonio Redondo Nieto began producing dry-cured sausages and Iberian dry-cured Hams in Valdelacasa, Salamanca Spain. His son Gregorio took over the family business and founded Redondo Iglesias Inc. in 1979. The tradition continues after his sons joined the business, each one making his own contribution to the products which bare their name.
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