Features of the Semi-boneless Iberian Acorn-fed Shoulder:
Origin: Guijuelo (Salamanca).
Elaboration: Guijuelo's traditional method. Salted by hand in piles, natural drying sheds and cellars.
Curing time: 18 months in natural drying sheds.
Breeding: 50% or 75% iberian pigs.
Feeding: acorns, grasses and natural pastures.
Shipping: Semi-boneless iberian acorn-fed shoulder's piece of 5 kg peeled for an easy cutting and better use. Vacuum packed and ready for consumption. Semi-boneless piece's weight: 3.3-3.7 kg
Tasting notes: accentuated/ intense acorn flavor with a final aftertaste. Reddish cut and whitish marbling (almost transparent).
|Energy value||1,541 Kj/352 Kcal|
Why buy directly from Julián Martín's store?
In Julián Martín, we are manufacturers who have been specialized for 3 generations exclusively in the production of high quality Iberian Ham and Sausages. We have maintained a tight product quality policy for more than 80 years.
We have kept the traditional manufacturing process almost unchanged: the quality of Iberian ham is only achieved with exceptional raw materials, a special climatology and time, a long period of time...
If you are not satisfied with the product we change it at no additional charge. For more information you can contact us at +34 923 581 151 or by e-mail email@example.com