ACORN-FED 75% IBERIAN BREED FORELEG

This foreleg, with 30 months of curing, is one of the excellencies of Spanish gastronomy.

Obtained from the front quarters of the pig, in which the mother is 100% Iberian and the father 50%.

When cut, an excellent quality foreleg is obtained with an attractive cherry colour, good infiltration and veining, and a shine that highlights the high quality of its natural fats, intense aroma and unmatched flavor.