This boneless choice is easier to cut without any waste of meat. Shoulder cures much more quickly than ham and it has a sweeter and more aromatic flavor. The meat of Iberico ham is cured in the mountain air and under the watchful eye of the ham masters. This shoulder has been cured for 12 months. Notice Its intense ruby red color, with white fat streaks on, which add flavor and high quality fat to the meat. Enjoy it now in this format.
Flavor notes: sweet aromatic flavor
How to cut:Slice it in very thin slices at room temperature.
NOTE: The size of this item may vary considerably based on the size of the pork. The average weight on these paletas is between 4 and 5 Lbs..