Iberian acorn-fed shoulder 50% Iberian breed deboned obtained from the forelegs of 50% purebred Iberian pigs.

This 50% Iberian acorn-fed shoulder is the result of careful breeding of Iberian pigs with a 100% natural diet, mainly composed of wild herbs and acorns, which gives it its unmatched flavor and delicate texture.

The smell and taste of Puente Robles Iberian shoulders and cured meats are so characteristic and unique thanks to their curing with pure air and the shade provided by the Arribes del Duero.

Each slice is a unique experience that will transport you to the tradition and authentic flavor of Spanish gastronomy.

Savor the excellence of Iberian pork in every bite.

Consumption

To enjoy the full flavor of the 50% Iberian acorn-fed shoulder, we recommend consuming it at approximately 24°C.

If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, this time may increase to 2 hours.

Best before: 6 months.

Meat product.

Diet

Herbs, wild plants, and acorns.

Curing time

Total curing time of 24 months, with only 3 months in the drying room and the rest of the curing process completely natural in our facilities.

Storage

Whole pieces: store in a dry place, with low light and no direct sunlight, at a room temperature of 16°C -25°C. Remove the fabric cover it is sent with and place it on a ham stand or hang it. Keep the first slice to use as a cover to prevent it from drying out.

It has the Certificado Calicer PI/0649/15, which guarantees customers and final consumers the commitment to well-done work and the peace of mind of acquiring a product that complies with current regulations.