The Cereal-Fed Iberian Shoulder (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the front leg (shoulder) of the pig.
It is cured and matured at Victor Gomez's natural cellars in the 'Sierra de Béjar', in a process where all details are cared for. This ensures that each piece has an incomparable texture, an extraordinary juiciness and a special intense flavour. Victor Gomez produces, according to age-old family recipes, a selected and limited production of top-quality Iberian Ham products. The experience derived tradition, together with its modern installations, gives Victor Gomez Iberian Ham products their unique flavour.
Presentation: Vacuum-packed boned shoulder.
Curing: + 18 Months
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.