"Intense and consistent flavour"
The front leg of the Iberian pig. Spanish Iberian shoulder from 75% Iberian pigs bred free-range in the meadows, fed exclusively on acorns during the fattening period. Juicier and slightly smaller than the Iberian ham leg.
Rich in protein and minerals beneficial for the nervous system. Low in salt. High in oleic acid and natural antioxidants that help to reduce triglycerides and have high antioxidant activity.
Slow and long curation process, in its last year it sits in the natural warehouses in the traditional way in order to complete the minimum of 18 months. The curation process is looked after up until the moment it leaves
Following an artisanal process, it matures in our natural drying rooms and cellars, in the special microclimate of Guijuelo, Salamanca, Spain.
Due to the hand-made, artisan nature of our cured meats, each item varies in size and weight.
Minimum weight guarantee for this product, 5kg.
Origin: Guijuelo, a municipality located in the province of Salamanca, Castile and Leon, Spain.
Consumption: Because of its intense flavours you may eat it with traditional bread and other Iberian products. Best served at room temperature.