Coming from Iberico pigs fed naturally on grass, herbs and roots and fattened up on acorns during the Montanera season. The shoulder is usually richer in flavour than the ham.
Iberico shoulders are cured for less time that Iberico hams, as they are smaller, they require around 24 months curing period in natural dryers where they acquire a soft, fatty flavour that dissolves on the palate.
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|Ingredients||Acorn-fed Iberico Shoulder, salt, conservatives (E-250, E-252), antioxidant (E-301) and sugar.|
|Curing Time||24 Months|
|Storage & Care||Keep in a cool and dry place away from direct sunlight.|