This boneless Iberian cebo shoulder, with 50% Iberian breed, comes from pigs fed with grains and grass, ensuring high quality. The natural curing process lasts approximately 20 months, and combined with the thermal variations in the environment, gives the shoulder an unmatched aroma and flavor. It is rich in oleic acid, vitamins B1, B6, B12, proteins, and minerals, offering benefits to reduce cholesterol and improve the diet. It should be stored in a cool, dry place, protected from direct sunlight. The preferred consumption is within 24 months. The shoulder is vacuum packed, and although pieces may vary between 4 kg and 7 kg, the entire product is usable thanks to meticulous deboning. It also has the Calicer Certificate PI/0649/15, ensuring compliance with current quality regulations.