Half Iberian Cebo de Campo shoulder

The EXQIUM 50% Iberian Cebo de Campo boneless half shoulder comes from Iberian pigs raised in freedom in the dehesas of southern Spain. These landscapes, composed of natural pastures and oak trees, provide an ideal environment for the extensive breeding of Iberian pigs and contribute to the quality of the meat.

Free-range farming in the dehesa

The pigs roam freely in the pastures and benefit from extensive farming methods. Their diet combines selected cereals and the natural resources found in the dehesa. This diet contributes to the development of flavorful meat and a characteristic aromatic balance found in Cebo de Campo Iberian products.

A simple and natural recipe

This half shoulder is made with only two ingredients: Iberian shoulder and sea salt. No additives or preservatives are used. This preparation respects the tradition of Iberian charcuterie and preserves the authenticity of the product.

Natural curing in cellars

After salting, the shoulders are slowly cured in natural cellars for around 24 months, depending on their weight. This gradual maturation develops a supple texture and a delicate aromatic palette with slightly fruity notes.

A boneless half shoulder that is easy to cut

The boneless presentation makes it easy to cut and allows you to easily make thin slices for an aperitif or to compose an Iberian charcuterie platter while preserving the flavor qualities of the shoulder.