The 100% Ibérico acorn-fed shoulder is one of the most emblematic cuts of the Ibérico pig. It is the front leg of the Ibérico pig raised extensively and fattened during the montanera months on a diet of acorns and herbs from the dehesa. The minimum curing time is 24 months in natural drying rooms and cellars.

Options available:

• Weight display to set price per kg
• Boneless option: +€9
• Sliced option: +€45

FOR SHIPPING TO THE CANARY ISLANDS OR OUTSIDE SPAIN, PLEASE CONTACT THE COMPANY.