The Iberian shoulder ham from free-range pigs is one of the most honorable pieces of Iberian pork: the front leg of the pig, with a fat infiltration that doesn't deceive and a slow maturation that says it all in the flavor.

This shoulder ham, 50% Iberian breed and raised on free-range feed, comes from animals that combine Iberian genetics with a diet of natural feed and extensive grazing. The result is a robust product with its own distinct character and a quality-price ratio that justifies its place on any well-curated charcuterie board.

In sliced ​​format —presented on cardboard and vacuum-packed in 80 or 100 g sachets—, these slices arrive ready to consume, without waiting time or prior preparation.

What you'll find in each envelope:

• Color: lean, deep red with a high myoglobin level, indicating a well-worked and well-fed muscle.
• Fat: white-pink with slightly yellowish edges, an unmistakable sign of a natural and unhurried maturation process.
• Shine: intense, due to its high oleic acid content — an indicator of fat quality and a favorable nutritional profile.
• Aroma: persistent and deep, with hints of nuts, toasted touches of bread crust and a background of cured meat.
• Texture: creamy, rich, and juicy. It melts in your mouth with an ease that needs no explanation.
• Flavor: balanced, with a precise salt level and an almost sweet finish, resulting from the right amount of salt used during processing.