The Iberian Feed Shoulder 50% Iberian Breed Finca Jarallana is presented as a piece weighing 4.5 to 5 kg. Its production combines feed adapted to the stages of weaning, growth and fattening with slow salting and drying. Curing in cellars for more than 18 months results in a juicy piece with an intense red cut, penetrating aroma and a flavour with a slightly sweet aftertaste. Trimming leaves a uniform layer of fat that contributes to the development of the piece during curing. Salting lasts about one week and aims to enhance the flavour without masking its nuances. It then moves to the artificial drying room, where it starts at a temperature close to 0 °C and with high humidity; over about 6 months, the humidity is reduced and the temperature is increased. In the natural drying room it reaches 28 °C in summer, a stage in which it develops its juiciness, pinkish colour and umami flavour. The final stage takes place in the cellar, until the piece is selected by expert hands. It is made with Iberian fattening shoulder of pork, salt, preservatives E-252 and E-250 and antioxidant E-331.