Shoulder ham comes from the front legs of the Iberian pig and is smaller than regular ham (hind leg of the Iberian pig).
The white dots appearing on the cut of some of the pieces is a characteristic of acorn-fed hams and shoulder hams. It is the result of the crystallisation of an amino acid called thyroxin, which is a direct consequence of a natural, artisan and traditional drying process and shows the quality and exquisiteness of the product.
Before cutting, remove the yellowish fat from the piece to avoid affecting the taste of the ham. The larger slices on the outside should be used to protect and cover the cutting surface.
|Ingredients||Acorn-fed Iberian pork shoulder ham, salt, preservative agent and antioxidant.|