The deboned Iberian Cebo shoulder 50% is a high-quality meat product that comes from the front legs of Iberian pigs. Raised on a careful diet of grains and feeds, these pigs produce meat with exceptional flavor and texture. The curing process lasts for 20 months, taking advantage of the unique climate and environment of the Arribes del Duero. For the best flavor, it is recommended to consume the shoulder at 24°C. If vacuum-packed, it is best to take it out and let it sit at room temperature for about 30 minutes before consumption. Store in a dry, dark place, ideally between 16°C and 25°C. This product is certified by Calicer under code PI/0649/15, ensuring quality and compliance. Originating from Spain, each slice offers a unique gastronomic experience, reflecting the culinary tradition and cultural richness of the Iberian Peninsula.