Iberian cebo de campo shoulder matured 36 months

The Iberian cebo de campo shoulder refers to the forelimb of the Iberian breed pig. Preservation preferably between 0 ° and 5 °. These pigs are raised in the open air, feeding on acorns of "bellota" oak, cereals and pastures. The cebo shoulder is subjected to a process of salting, maturation and curing for 36 months. The artisanal production gives this delicate flavor, a juicy texture, a unique taste.