Iberian field bait shoulder 50% Iberian breed

In the elaboration of our field bait shoulders we take care of every minute detail, salting and post-salting are supervised so that temperature and humidity are perfect.

Everything this to finish in our natural dryers, which ensure that the maturation generates the aromas, transforming the pieces until they acquire their final nuances.

Cured for no less than 24 months in the case of field-baited shoulders.

Quality

Iberian product from 50% selected Iberian bait shoulders.

Salted meat made with the muscle mass and bones of the hind limb of Iberian pigs, outlined at the edges until the appearance of the muscle, preserving the bark and hoof, which have undergone a suitable maturation-drying process. Classified according to the Quality Standard as 50% Iberian field-fed shoulder.

Curing

24 months in our natural dryers.

Format

Served in whole pieces from 4.3 kg - 5 kg up to 5.7 - 6.5 kg