Iberian field-fed shoulder 50% Iberian breed from Puente Robles, boneless and of Spanish origin, obtained from the front legs. The pigs are fed cereals, herbs and wild plants. Total curing of 24 months, with only 3 months in the drying room and the rest naturally cured in their facilities, with the air of the Arribes del Duero. Format indicated in the variants: «Pieces between 4,400 Kg. - 4,600 Kg.». Recommended consumption temperature: about 24 °C. If packaged, remove from the pack and leave at room temperature for 30 minutes before serving; if kept chilled, this time may increase up to 2 hours. Best before: 6 months. Whole pieces: store in a dry place, with low light, away from direct sunlight and at 16-25 °C. Remove the cloth cover with which it is shipped and place it on a ham board or hang it up. Keep the first cut as a cover to prevent it from drying out. These guidelines are indicated for whole pieces; no specific storage is detailed for the boneless presentation. It has Calicer Certificate PI/0649/15.