Abrasador Cured Shoulder Piece Approx. 4 kg

Keys to recognizing a good field-fed shoulder like the ones we produce on the Abrasador family farm•🍖The Abrasador shoulder comes from an 🐖 Iberian breed, with a pure Iberian mother and a Duroc father.•🔁This cross is ideal for achieving proper marbling.•🐖The pigs are raised with care and dedication on the group's own farms #Abrasador•🌳 They are raised freely where they feed on pastures, herbs, roots, along with the addition of natural cereals and legumes with high oleic oils•🍖The Abrasador shoulders have an approximate curing time of 24-28 months to be at their perfect point for slicing and enjoying all their guarantee. The Abrasador shoulder is unlike any other. It comes from pigs of the 'From Field to Grill' herd, pigs raised freely in the field, cured in Guijuelo, the cradle of Iberian. And brought directly to your table, controlling every step. The sliced shoulder presents fine streaks of fat, which provide great juiciness and a fine texture. The fat, one of the great secrets of the Abrasador shoulder, is very aromatic and so fluid that it melts in the mouth, flooding the palate with an incomparable flavor, full of nuances, intense and prolonged. The fat of the shoulder is one of the great secrets of the Abrasador shoulder, it is very aromatic and so fluid that it melts in the mouth, flooding the palate with an incomparable flavor, full of nuances, intense and prolonged, and it has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those found in olive oil and, therefore, helps maintain an adequate level of cholesterol in the blood, being a completely healthy food. Sliced rigorously and with the right thickness, it will always be ready to take to the table. The Abrasador shoulder is unlike any other. It comes from pigs of the 'From Field to Grill' herd, pigs raised freely in the field, cured in Guijuelo, the cradle of Iberian, and brought directly to your table, controlling every step. Are you going to miss it?😋 Abrasador shoulder piece of about 4 kg approx. with more than 24 months of curing in Guijuelo. If you choose it sliced, you receive 20 packs of 100 g. Nutritional information 245 kcal / 100 g. 13.4% fat, 31.3% crude protein. Ingredients: Abrasador pork shoulder, salt, preservatives (E-250, E-252) Allergen-free Cured product status

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