Boneless 50% Iberian breed shoulder, from Iberian pigs fed with cereals and grass. Its natural curing period is usually 20 months; the temperature fluctuations in the area contribute to its aroma and flavor. It is vacuum-packed and deboned in several parts. Whole pieces weigh between 4 kg and 7 kg before deboning. The indicated total yield is 40%. The order includes the hock and the remains from deboning for full use. The weight ranges of the variants are: 4,600–4,800 kg; 4,800–5,000 kg; 5,000–5,200 kg; 5,400–5,600 kg; 5,600–5,800 kg; 5,800–6,000 kg; 6,000–6,200 kg; 6,200–6,400 kg and 6,400–6,600 kg. The final net weight after deboning is not specified. Store in a cool, dry place, protected from direct sunlight. Best before: 24 months. It has Calicer PI/0649/15 certification, presented as a guarantee of compliance with current regulations.