100% IBERIAN ACORN-FED PORK SHOULDER

• Curing period: 20 – 30 months
• Approx. weight per piece: 4,5 – 5,5kg
• Box format: 2 pieces

This ham is made from 100% Iberian pigs reared freely in the pastures of the Valley of Los Pedroches and fed, during their final months, on an exclusive diet of acorns (9-10kg daily) and grass. Each piece is numbered, which ensures perfect monitoring and control of the curing process, which is never less than 2 years. Its curing is achieved through a very slow maturation in a natural dryer, followed by time spent in our natural cellar, located 5 metres underground to achieve the optimum moisture and temperature conditions.