Iberian pig shoulder cut, acorn fed in the oak forests of Southeast Spain. Words are not necessary, as you can understand what this means just by tasting it: your senses take charge of remembering a delicious experience: an unforgettable delicacy. More than 20 months of curing are required to achieve each of these masterpieces. Our advice for tasting it is to use very sharp utensils to make a dry cut to obtain very thin slices. The ideal temperature lies between 18º and 20º C, although the general rule is that it is fine at room temperature, as long as it is not cold. Simply sample this product with bread and wine and you will discover the gastronomic pleasure of this select delicacy.