When the meat is closest to the bone, the magic happens: deeper flavor, more intense aroma, and a texture that melts in the mouth. This is the shoulder of cebo de campo (grass-fed pork shoulder), from free-range pigs raised on grain, grass, and acorns during the Montanera period.
Thanks to the cross between a 100% Iberian mother (registered in the genealogy book) and a Duroc father, the result is a perfect balance: less external fat, more infiltration, more flavor. Each slice reveals that beautiful, drool-worthy marbling, that touch of the countryside, the outdoors, and authenticity.
Ideal for creating a delicious appetizer or sharing with a platter of Iberian cured meats. A delight in every bite.
