Cured for a minimum of 18 months

Ideal for those seeking a pure Iberian experience in every slice

2 of Triple Equis Shoulder

Embutido en tripa natural y curado lentamente al natural en nuestras bodegas de la Sierra

It includes a Triple Equis Shoulder of approximately 5 kg

Pieza de Abanico de 1 kg. aprox. YGroup_estuches Cured for a minimum ofIberian fan meat comes from a part of the Iberian pig, characterized by its juiciness and intense flavor. Located between the ribs and the loin, this piece stands out for its fat infiltration, which gives it a tender texture and an unparalleled aroma. Highly appreciated in Spanish gastronomy, it is usually grilled or barbecued to enhance its exquisite flavor.