Sourced from Iberian pigs raised free-range in the Dehesas of the Southwestern Peninsula. Like our Free-Range Iberian Ham, it is the culmination of a long production process: Iberian breed, Dehesa, natural diet, salt, rest, and time. Our Iberian pigs feed on aromatic herbs and natural grains.
This diet, combined with the exercise performed by the pig in the wild, contributes to the development of its musculature, with the perfect proportion between meat and the fat necessary to produce the characteristic marbling that distinguishes the organoleptic quality of its meat.
A stylized piece, with a black hoof and a slender shank. The external fat is soft with a smooth texture. Profiled with the characteristic half-moon cut.
The production process is supervised daily by master ham makers, guarantors of the quality of our pieces and faithful transmitters of tradition, where our shoulders mature in natural cellars at the rhythm of the seasons.
The curing process is between 16 and 20 months.
