100% Iberian acorn-fed shoulder DOP Jabugo, Súmmum quality, by Jamones Olalla. It comes from pigs raised outdoors in the dehesas of Huelva and Extremadura, with double montanera and fed on acorns, herbs and wild plants. Cured in the cellar and natural drying rooms of Santa Olalla del Cala. The data sheet states a curing period of between 30 and 36 months, although it also mentions 36 months and more than 36 months. Format: whole boneless piece, with an approximate net weight of 2.5 kg. It can be requested whole, in two pieces or in four pieces, by indicating it in the order comments. Shipped wrapped in waxed paper, inside a cotton cover and a double-cardboard ham box. With a mildly salty, slightly sweet and aromatic flavour, it has an oleic acid content of over 53%. Gluten and lactose free. Store in a cool, dry place at a constant temperature, ideally between 12 and 14 °C. Once opened, it is recommended to consume within 21 days. Serve in very thin slices at room temperature, 22 to 27 °C, cutting only what will be consumed. Ingredients: Iberian shoulder, salt, antioxidant (E-331) and preservatives (E-252 and E-250).