Iberian Acorn Shoulder 50% Iberian Breed obtained from the front legs of 50% purebred Iberian pigs.
This 50% Iberian acorn shoulder is the result of careful breeding of Iberian pigs with a 100% natural diet, mainly consisting of wild herbs and acorns, which gives it its unmatched flavor and delicate texture.
The smell and taste of Puente Robles Iberian shoulders and sausages are so characteristic and unique thanks to their curing with pure air and the shade provided by the Arribes del Duero.
Each slice is a unique experience that will transport you to the tradition and authentic flavor of Spanish gastronomy.
Savor the excellence of Iberian cuisine in every bite.
Consumption
To enjoy the full flavor of the 50% Iberian acorn shoulder, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, this time may increase up to 2 hours.
Best before: 6 months.
Meat product.
Diet
Herbs, wild plants, and acorns.
Curing time
Total curing time of 24 months, with only 3 months in the drying room and the rest of the curing process completely natural in our facilities.
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, at a room temperature of 16°C -25°C. Remove the cloth cover it is shipped with and place it on a ham holder or hang it. Keep the first slice to use as a cover and prevent it from drying out.
Sliced or sliced shoulder: store in cold between 4-10°C. Let it come to room temperature for 10 minutes before consuming.
It has the Calicer Certificate PI/0649/15, which guarantees the customer and final consumer the commitment to a job well done and the peace of mind of acquiring a product that respects current regulations.
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