GRASS-FEED 50% IBERICO BREED SHOULDER
Smaller in size, but with no lesser qualities. The Iberian shoulder, shares the majority of the characteristics of ham.
After a curing process which varies between 24 and 36 months, the shoulder is ready for tasting. Its intensely aromatic meat exhibits a subtle combination of lean meat and very flavoursome fat marbling.
*The slicing service for shoulder can be delayed 24h due to the necessary cooling process prior to a quality slicing.
- Ibérico pork shoulder, sea salt
- keep in a cold and dry place