This Acorn-fed Iberian Shoulder comes from a 100% Iberian breed pig, so it can be considered a “pata negra”.
This Acorn-fed Iberian Shoulder has a curing time of at least 24 months. You will not find a shoulder equal to a better price. Don’t be fooled by brands and the number of “jotas” that a ham shoulder has. The most important thing is the certification and this shoulder has the highest of all, the black seal.
It is ideal to cut this shoulder by knife.
Do you know how to start a shoulder? Unlike the Iberian ham, the Iberian or Serrana shoulder is bonier so that cutting it with a knife is harder. If cutting ham is not your thing, cutting a “pata negra” with a knife will be more difficult. If that is the case, I encourage you to buy it boneless, you will be able to cut it with a knife on a board or with a machine.