Grass-fed Iberico Shoulder

CHARACTERISTICS

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

ELABORATION

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

CONSERVATION 

The vacuum-packed grass-fed Iberian 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 so that the slices can air out, recover all their flavor and you can separate them easily without breaking them.