Ingredients: pure recebo Iberian shoulder, salt, sugars and authorised preservatives E-301, E-331, E-252.

Curing: 18-24 months

Organoleptic details

Touch: firm on the lean meat and oily on the fat, fingers glide smoothly when touching the surface.

 

Appearance: slender shape, serrano half-moon cut, colour of fat yellow to grey, colour of hoof black, sometimes streaked. Occasionally with a fine mould coverage that can turn black when touched. In cross-section it has a uniform rose-dark to red colour, with streaks of glossy inter-muscular fat.

 

To the nose and mouth: very pleasant and distinguished aroma. Unique and balanced flavour.

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

Other presentation: Boneless and Sliced.