50% Iberian breed feeding shoulder from the front legs of pigs fed with cereals, legumes and natural pastures. Its 20-month artisanal curing gives it a mild aroma and a balanced flavour. It stands out for its white label and fine fat marbling. Whole pieces weigh between 4 kg and 7 kg. Different formats are available: whole piece, boneless or machine-cut. Each shoulder is shipped wrapped in a cotton cloth cover and inside a cardboard box. To preserve it, a cool, dry place away from direct sunlight is recommended. Upon receipt, remove the cotton cover and keep it at a temperature between 16 ºC and 25 ºC. Keeping the first cut as a cover helps keep it juicy and prevents it from drying out. The indicated best-before period is 24 months. Its production is based on the experience of a family dedicated to Iberian pork and on careful attention to every stage of the process. It has the Calicer Certificate PI/0649/15, which certifies compliance with the current regulations according to the information provided.