Acorn-fed Iberian shoulder PATA NEGRA ripening 48 months

The Iberian shoulder refers to the forelimb of the Iberian pig. Preservation preferably between 0 ° and 5 °. These pigs are reared in the open, feed on acorns of "bellota" oak. The acorn-fed shoulder goes through a process of salting, maturation and aging for 48 months. The artisanal production gives this intense flavor, a juicy texture, a unique taste.