Ingredients: pure acorn Iberian shoulder, salt.

Curing: 18-36 months

Organoleptic details: the use of traditional techniques to cure a 100% organic ham gives its unique aroma and bouquet.

Recommendations: once opened, consume within 2 months.

Storage: keep in a cool and dry place (10-15ºC). After slicing, cover the area with the remaining fat. Also protect with a clean cloth for better preservation.

Presentation: cured shoulder shipped inside a Dehesa Maladua carton box, wrapped in greaseproof paper and inside a white cloth cover. The piece includes a cord for hanging.