The Iberian field cured shoulder 50% Iberian breed is a high-quality meat product that reflects the tradition and excellence of Iberian gastronomy. Sourced from pigs with 50% purity, these shoulders are obtained from the front legs, ensuring a truly delicate flavor and texture. Each slice offers an unparalleled culinary experience, enhanced by a natural curing process of 24 months. During curing, the shoulders are nourished by the pure air and shade of the Arribes del Duero, creating a unique aroma and flavor characteristic of Iberian cured meats. For maximum enjoyment, it is recommended to consume them at approximately 24°C. If packaged, it is advised to let them sit at room temperature for 30 minutes before serving; if kept cold, this time may extend to 2 hours. They also have a preferred consumption period of 6 months to ensure freshness and quality. Store whole pieces in a dry place at room temperature, avoiding direct sunlight, or hang them using a ham holder. If the shoulder is sliced, store it in the fridge between 4-10°C, letting it sit for 10 minutes before tasting.