Coming from the front legs of the Ibérico pig raised free range and fed an acorn-based diet.
The main oleic acids of the acorns infiltrate the meat of this so very pure and singular species, native to our peninsula, during the acorn-rich montanera season.
A range of exquisite aromas and flavours reached after more than 28 months i our natural cellars ,that give rise to some meat of unique quality
cut: Obtained from the front legs of iberian pigs
This patanegra shoulders are certified by HYCER acording to the spanish iberico laws.