Iberian bait shoulder of 50% Iberian breed

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

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

Curing for no less than 24 months in the case of cebo shoulders.

Quality

Iberian product from cebo shoulders of 50% Iberian selected.

Salted meat made with the muscle mass and bones of the hind limb of Iberian pigs, outlined in edges until the appearance of the muscle, preserving the bark and the hoof, which has undergone a adequate maturation-drying process. Classified according to the Quality Standard as 50% Iberian Cebo Shoulder.

Curing

24 months in our natural dryers.

Format

Served in whole pieces from 4.3 kg - 5 kg up to 5 .7 - 6.5kg