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The Iberian pork shoulder has a juicy infiltration and marbling, and a marbling that is a characteristic of its extraordinary quality.
Pigs raised in total freedom for 16 months of life and cured for 20 months in natural cellars.
The Iberian pork shoulder has a juicy infiltration and marbling, and a marbling that is a characteristic of its extraordinary quality.
Pigs raised in total freedom for 16 months of life and cured for 20 months in natural cellars.
The Iberian pork shoulder has a juicy infiltration and marbling, and a marbling that is a characteristic of its extraordinary quality.
Pigs raised in total freedom for 16 months of life and cured for 20 months in natural cellars.
The Iberian pork shoulder has a juicy infiltration and marbling, and a marbling that is a characteristic of its extraordinary quality.
Pigs raised in total freedom for 16 months of life and cured for 20 months in natural cellars.
