MARCOS SALAMANCA Pasture-Raised Iberico Pork | Dry-cured, Grain-fed Iberico Bone In Shoulder/Paleta 50% Iberico Cebo de Campo

GRAIN-FED, PASTURE-RAISED PORK SHOULDER. Our natural range Pork Shoulders have been made with meat from the Iberian pig, fed with feed produced from our own mill and pastures. Furthermore, a minimum of 20 months of curing and a strict control of the process allow us to offer an exceptional end result. An Iberico pork shoulder with shiny and transparent fat. Lean meat, marbled, with an intense cherry red color. Wonderful, lasting and cured aroma. Intense scent. Fat with fluid and soft texture. Lean, juicy meat.

• [GRAIN-FED 50% IBERICO SHOULDER] This Grain-Fed 50% Iberico Free Range Shoulder has been naturally cured for a minimum of 20 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
• [THE MOST FINELY-TUNED IBERICOS IN THE WORLD] Our production processes are based on age-old home recipes followed in handling Iberian breed pigs. To guarantee the optimum degree of ageing of each piece, our Technical Department measures and scores our meats according to over 12 different parameters.
• [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.