The Iberian shoulder is subjected to the salting process and then to slow curing in natural drying rooms that guarantee the quality and control of this piece made from the front legs of the Iberian pig. They have a slow and natural curing period of more than 24 months. It is a piece highly valued for its deep aroma, sweet flavour and juiciness, an exquisite tasting for the most demanding palates.
Presentation: Whole pieces, deboned and sliced
Sin gluten y sin lactosa
Ibéricos Montellano continues to shine with prestigious awards. Awards for the commitment, quality and excellence of a family business that has been dedicated for four generations to the artisanal production of Iberian hams and sausages following the traditional methods inherited from its ancestors.
Its location in the province of Salamanca, with ideal climate conditions for curing its Iberian hams and sausages, guarantees the extreme quality of all its products.
This commitment has been rewarded with the numerous awards obtained, including the 3 Great Taste stars for its acorn-fed ham in 2018 and 2023, and 3 stars from the International Taste Institute (ITQI) in 2017, 2021 and 2024; the 3 Great Taste stars for acorn-fed chorizo ??in 2019; and the 2 Great Taste stars for the Iberian ham from field-fed pigs (2023), Iberian acorn-fed loin (2021), Iberian loin from field-fed pigs (2022) or Coppa Ibérica (2021).