The front leg of the Iberian pig. Comes from Iberico Cebo Shoulder, fed on pasture and grain. Smaller than the ham and juicier.
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
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.