The frest shoulder ham is the front leg of the pig. It is totally transformed after a slow process of salting and curation-maturation in natural dryers and cellars. A minimum period of a year is what is required for the fresh shoulder ham to acquire the sensorial qualities that characterize it cured.

Attending to the feeding and handling and to the racial type, our shoulder hams raw material come from :

Acorn fed Iberian pig , Free-Range Iberian pig and White pig

And we present them:

In a Full Piece, in a Boneless Piece, in Pieces, in Slices and cutted by Knife in slices on a Plate