MARCOS SALAMANCA Pasture-Raised Iberico Pork | Dry-cured, Acorn-fed Iberico Bone In Shoulder/Paleta 75% Iberico de Bellota | D.O Guijuelo

ACORN-FED PORK SHOULDER. Our Iberian Pork Shoulder has been made with meat from a 75% Iberian pig, a crossbreed from a 100% Iberico sow and a 50% Iberico male pig, pasture-raised in Dehesas, a Spanish ecosystem consisting of grassland featuring herbaceous and a variety of oak trees. The acorns from these oak trees are a source of vitamin E, the natural antioxidant that enables a minimum of 24-month curing process to give our Iberico shoulders their unique flavor. Cross breeding provides this shoulder with a higher marbling score than its purebred counterpart. This characteristic makes the meat more buttery and delicate while still maintaining the unique cherry red color and marvelous lasting and cured aroma of pure acorn-fed Iberico hams and shoulders.

• [ACORN-FED 75% IBERICO SHOULDER] This Acorn-Fed 75% Iberico Free Range Shoulder has been naturally cured for a minimum of 24 months in Sierra de Francia Mountain Range, a declared Biosphere Reserve by UNESCO
• [ANIMAL WELFARE AWARDS] Marcos Salamanca’s Iberico pigs are born and pasture-raised in the only Spanish farms awarded for their treatment to animals. Marcos Salamanca holds the Good Sow and Good Pig awards from animal welfare organization Compassion in World Farming
• [PRODUCT QUALITY CERTIFIED BY GUIJUELO P.D.O] Guijuelo PDO monitors, controls and guarantees our Acorn-Fed Iberico hams and shoulders comply with the highest quality standards
• [COUNTRYSIDE IBERICOS | PRODUCT OF SPAIN] Since 1965 we have produced the most refined Iberico products from our hometown of Sotoserrano, Salamanca for the most demanding palates. Now we are honored to finally offer our products in the US for friends and families to celebrate with the most precious meats of the Spanish gastronomy.