Capa Negra 50% Iberian Cebo Shoulder Ham

Enjoy the authentic taste of tradition with our 50% Ibérico Cebo Shoulder. Sourced from semi-free-range Ibérico pigs fed on natural, cereal-rich feed, this cut stands out for its slender shape, fine shank and distinctive black hoof. Its outer fat is soft, with a smooth texture and the characteristic crescent-shaped cut. Cured for 14 to 18 months to achieve a balanced, intense flavour full of nuance.

Ingredients: 50% Ibérico cebo pork shoulder, salt, preservatives (E-252 and E-250). Curing: 14–18 months.