Boneless Iberian shoulder Cebo de Campo WITHOUT ADDITIVES Exqium. 50% Iberian breed.

A high-quality Iberian Cebo de Campo shoulder

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

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 natural resources found in the dehesa, which contributes to the quality of the meat and the development of balanced flavors.

A simple and natural recipe

This shoulder is made with only two ingredients: Iberian shoulder and sea salt. No additives or preservatives are added. 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 process develops a supple texture and a delicate aromatic palette with slightly fruity notes.

An easy-to-use boneless shoulder

The boneless presentation makes it easy to cut and allows you to easily make thin slices for appetizers or charcuterie platters. It retains all the aromatic richness and melt-in-the-mouth texture characteristic of Iberian shoulder.