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.