The ‘Acorn-Fed’ Iberian Shoulder from Guijuelo (Salamanca – Spain) is a smaller and thinner piece than the ham, as it comes from the front leg (shoulder) of the pig. It’s cured and matured on the natural cellars of Victor Gomez within the ‘Sierra de Béjar’, in a process where all details are cared for, in an effort to give the piece an incomparable texture, an bizarre juiciness and a special intense flavour. Victor Gomez produces, consistent with age-old circle of relatives recipes, a selected and limited production of prime Iberian Ham products. The experience derived from tradition, along with its up to date installations, gives Victor Gomez Iberian Ham products their unique flavour. Presentation: Vacuum-packed boned shoulder. Curing: + 24 Months
An incomparable texture, an bizarre juiciness and a special intense flavour
Prime quality Iberian Ham products
Unique flavour
Vacuum-packed boned shoulder
Curing: + 24 Months
