Acorn Raised Iberico Shoulder, a typical product from Extremadura, made from the front legs of Iberian pigs which are exercised more during the graziing period in the pasturelands, abnd therefore the shoulder offers stronger flavour and texture.
Made from 100% Iberian pigs fattened by acorns and pastures from the Dehesa de Extremadura.
Extremadura has approximately one million hectares of the best preserved Dehesas in Europe, where Iberian pigs lead a very quiet life. The Regulatory Council of this important Spanish Designation of Origin supervises each production step of the Spanish hams and shoulders in order to guarantee high quality products.
This Acorn Raised Iberico Shoulder is cured during a period of 28 up to 36 months.
Its texture is soft and its fat is shiny, aromatic and has a very pleasant flavour.
Approx. weight 4.5 Kg
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|Type||Cured Pork Sausage|
|Awards||Jamón de Oro en el "Salón del Jamón Ibérico" Jerez 2010|
Jamón de Plata en el "Salón del Jamón Ibérico" Jerez 2009
Jamón de Oro en el "Salón del Jamón Ibérico" Jerez 2007
|Variety||Acorn Raised Iberico Pork|