For a thousand years, Spain’s Aragon region has been producing and maturing Salt’n’Lamb, a top-quality lamb ham.
The sheep are raised with the greatest care, free-range and in the open air, by small local producers.
Salting and drying are carried out in a stone dryer perched at an altitude of 1,300 meters, in a 100% natural way, with no added sugar, preservatives, acidity regulators or antioxidants.
Maturation, which lasts between 6 and 12 months, releases the delicate aromas and rich, melt-in-the-mouth texture of this ham, the heritage of a very long pastoral tradition.
