Acorn-fed Iberico Shoulder, 24 months cured, - 5Kg. Guijuelo D.O.P., Salamanca

£ 220.00


New product

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. 


  • Certified Iberico Pata Negra Shoulder - characterized by the infiltration of unsaturated fat in its muscles.
  • Intense nutty aroma, savoury and nutty flavour, marble texture.
  • Cured for 24 months, Guijuelo D.O.P., Salamanca. 
  • 5 Kg, full shoulder on the bone
IngredientsAcorn-fed Iberico Shoulder, salt, conservatives (E-250, E-252), antioxidant (E-301) and sugar.
Curing Time24 Months
Free RangeYES
Gluten FreeYES
Storage & CareKeep in a cool and dry place away from direct sunlight.