The Iberian field-fed shoulder 50% Iberian breed is a high-quality meat product obtained from the front legs of freerange Iberian pigs, primarily fed with grains and wild herbs. It is cured for 24 months, including 3 months in a drying facility and the rest naturally, providing it with unique flavor and aroma. Originating from Spain, this shoulder is distinguished by the freshness of the air from the Arribes del Duero during its curing process. To enjoy its full flavor, consume at 24°C, and if packaged, remove the wrapping and let it come to temperature. Store whole pieces in a dry place, and slices in the cold between 4-10°C. Quality certified by Calicer PI/0649/15.