Miratonda Iberian Shoulder of Acorn
It is obtained of the front extremities of the Iberian pork of acorn.
Piece that has been submitted to a few processes of salting, using sea salt distributed evenly throughout the piece; dried, in the Guijuelo´s highest natural dries, and healing, matured and aged in the cellar. The hole process has a duration of between 24-30 months.
It is sold whole, in piecse to 4 to 7 kg. Or boneless and vacuum packed in pieces of 2-3.5 kg.
Miratonda Iberian Shoulder fed on fodder
It is obtained of the front extremities of the Iberian por fed on fodder.
Piece that has been submitted to a few processes of salting, using sea salt distributed evenly throughout the piece; dried, in the Guijuelo´s highest natural dries, and healing, matured and aged in the cellar. The hole process has a duration of between 16-20 months.
It is sold whole, in piecse to 4 to 7 kg. Or boneless and vacuum packed in pieces of 2-3.5 kg.