The Acon - fed shoulder 50% iberian knife carved 18 packets+tips+bones the front legs of the animal, and the process for producing them is the same as for producing hams, only the curing time is different, as curing is a question of time and size. The larger a piece is, the longer it takes to cure it. Thus, while an acorn-fed acorn-fed ham takes around 4-5 years to cure, in the case of shoulders it takes around 24 months.
Shoulders are smaller, the bone is bigger and consequently they have less meat, but they are liked by everyone who tastes them. Iberian shoulders and hams are also differentiated by their flavour. These are subtle differences, but the most demanding palates will see a greater smoothness and complexity in the slices of Iberian ham, while the shoulder will offer a more intense flavour, although with fewer nuances, due to its shorter curing time and the fact that its meat is closer to the bone.
It is also important to bear in mind that the Iberian shoulder has more fat than the ham, and this also influences the flavour. Our shoulders follow the same rigorous process that begins with a careful selection of the raw material and exhaustive control of the feeding and careful attention during the curing process, just like its big brother, the ham.
The ham masters select the pieces at their optimum moment, to be sliced and presented in our packs of 100g individual sachets ready to eat. They come from animals reared in the wild in the pasture that feed mainly on grass and acorns that they find in the fields during the montanera, which melts into the flavour of each slice. Montesano, the cult of the Iberian pig!