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Iberian cebo shoulder ham from pigs raised in the pastures of the north of the province of Cáceres. Ideal for those who want to enjoy the most intense flavour and aromas of the ham but in a smaller size. Being the front legs of the pig, the bone is larger and the amount of meat is smaller, but the flavour is much more intense than that of the ham. Curing period 24 months. You can enjoy the whole piece or envelopes cut by knife with the greatest detail of our cutter.