The front leg of the Iberian pig. Iberico Bellota Shoulder fed exclusively on acorns during the fattening period. Juicier and slightly smaller than the Iberian ham leg.
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.
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.