Rodona lot of Duroc shoulder, Iberian acorn-fed cured meats and sheep's cheese, presented in a gift ham box. The serrano Duroc shoulder weighs 4.5-5 kg and is cured for 16 months in a natural drying room in the Sierra de Granada. It includes one piece of artisan Iberian acorn-fed chorizo of about 600-700 grams, one piece of artisan Iberian acorn-fed salchichón of about 600-700 grams, one piece of pure sheep's cheese of about 750 grams and one piece of salted Iberian pancetta of about one kilo. In the variants, the format is indicated as chorizo and salchichón 700 g, cheese 750 g and pancetta 1 kg. Optional chestnut-fed Duroc loin, approx. 1 kg. The variant can be chosen without loin or with this addition. The provided ingredient list describes the shoulder, made with pork shoulder, salt and additives, with pork fat and sunflower oil on the surface. The nutrition table is expressed per 100 g of product, without breakdown for the different components of the lot.