Iberian Cebo Shoulder 50% Iberian Breed

La Vega de Salvatierra’s 50% Iberian breed cebo shoulder is produced using a traditional process that combines craftsmanship, patience, and excellence. Sourced from Iberian pigs fed with select grains and cured slowly in natural drying sheds, this shoulder stands out for its succulent texture, intense aroma, and balanced flavor. Its bright reddish meat reflects the quality of a product made following the methods that have made Guijuelo a global benchmark.

Each piece undergoes careful salting and a long natural curing process lasting between 12 and 36 months, depending on its size and weight. This artisanal method enhances the development of characteristic aromas and ensures optimal texture and flavor.

Rich in high-biological-value protein, B vitamins, and unsaturated fats such as oleic acid, Iberian cebo shoulder is both a delicious delicacy and a valuable addition to a balanced diet when consumed in moderation.

This shoulder is ideal enjoyed in thin slices, paired with aged or reserve red wines, fresh white wines with good acidity, or sparkling cava. It also pairs perfectly with cured cheeses, rustic bread, and traditional Mediterranean dishes.

The production process begins with carefully raising Iberian pigs fed with high-quality feed. After strict selection, each shoulder is salted, washed, and hung in natural drying sheds where it matures for months under controlled conditions. The result is a premium product that reflects dedication, tradition, and Spanish gastronomic excellence.

• 50% Iberian breed cebo shoulder
• Traditional natural curing (12–36 months)
• Succulent texture and balanced flavor
• Rich in protein, B vitamins, and oleic acid
• Ideal for slicing and gourmet pairings