Curing: 36 months. 2016 campaign.
The 100% Ibérico Acorn-fed “Pata Negra” Shoulder comes from pigs reared on acorns in montanera (mast-feeding) areas. They are cured in our natural cellars. Their nutritional value is based on protein and unsaturated fat, considered good fat for reducing cholesterol, and the Ibérico shoulder has a characteristically compelling flavour.