BONED IBERIAN ACORN-FED PORK SHOULDER
- Curing period: 20 – 30 months
- Approx. weight per piece: 2 – 2,3kg
- Packaging: Individually vacuum-packed
- Box format: 4 pieces
Acorn-fed pork which has had the bone removed manually and the skin and some of the fat cleaned, so that the final yield is 100%. The piece then undergoes a natural pressing and compacting process to make it easier to cut at a later stage. It is presented perfectly packaged. We advise dividing the piece into smaller-sized chunks to make it easier to cut on the kitchen table.