The 50% Ibérico acorn-fed shoulder is an emblematic cut of the Ibérico pig. It comes from the front leg of the pig, which is raised extensively and fattened during the montanera season on 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.