Ingredients: cebo Iberian shoulder, salt, sugar and authorised preservatives (E-301, E-331, E-250, E-252).

Curing: more than 14 months

Appearance: slender shape, serrano half-moon cut, colour of hoof black. In cross-section it has a uniform rose-dark to red colour, with streaks of inter-muscular fat.

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 Nobleza Castellana carton box, wrapped in greaseproof paper and inside a white cloth cover. The piece includes a cord for hanging.