The 'Acorn-Fed' Iberian Shoulder Guijuelo (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the front leg (shoulder) of the pig. It is cured and matured at the natural cellars of Victor Gomez in the 'Sierra de Béjar', in a process where all details are cared for, in order to give the piece an incomparable texture, an extraordinary juiciness and a special intense flavour.
Victor Gomez produces, according to age-old family recipes, a selected and limited production of prime Iberian Ham products. The experience derived tradition, together with its modern installations, gives Victor Gomez Iberian Ham products their unique flavour.
Presentation: Vacuum-packed boned shoulder.
Curing: + 24 Months
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
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