Grass-Fed 50% Iberico Ham-Shoulder

CHARACTERISTICS

Great aromatic intensity Shoulder, with a subtle combination of lean veins and numerous infiltrations of very tasty fat. This piece is obtained from the front leg of pigs with a minimum of 50% Iberian breed.

ELABORATION

The grass-fed Monteparra Iberico shoulder is made from pigs with a minimum of 50% Iberian breed (100% Iberian mother and Duroc father) raised, for the first months, on a farm fed with natural feed and, later, in the wild with natural grasses, its curing time ranges between 28 and 36 months depending on the size of the piece. Processes certified by the green label granted by the regulatory council.

PRESENTATION AND CONSERVATION

		Whole Keep in a cool and dry place. Remove it from the mesh upon receiving it and cover the cut with the fat from the shoulder when we finish cutting.
		Vacuum sliced* The vacuum-packed sliced ​​shoulder can be kept for up to 3 months in perfect conditions in the refrigerator. It is recommended to open the sachet 10 minutes before consuming it. (Includes cut bones).
		*The shoulder slicing service may take 24 hours due to the necessary pre-cooling process to perform quality slicing.