BEHER Iberian Bellota Shoulder Guijuelo Gold Label

FEATURES: Cuts obtained from the forelimbs of the Iberian pig, fattened (through natural grazing in oak and cork oak forests) up to about 170 Kg. These cuts are the result of between 20 and 24 months of constant care, resulting in fine pieces with golden-hued fat that show their natural acorn diet. PROFILE SHEET: Smooth cut, presents vivid red meat with streaks of pearly fat, which emit a characteristic aroma that grows sweet in the mouth, leaving a slight aftertaste, a memory of their tenure in natural cellars. A pleasure in every way.  

Cutting Iberian ham Beher

Master cutter Ham Beher, Manuel Sánchez Saavedra "Pinichi", shows the procedure as Iberian ham cut properly.