Exqium boneless 50% Iberian half-shoulder, no additives, Cebo de Campo

Iberian origin and tradition

The EXQIUM 50% Iberian Cebo de Campo boneless half-shoulder comes from Iberian pigs reared in the dehesa landscapes of southern Spain. This natural environment, characterised by pastures and oak trees, provides an ideal setting for the extensive rearing of Iberian pigs.

Extensive rearing

The pigs roam freely in the pastures and are reared using extensive farming methods. Their diet combines selected cereals with the natural resources found in the dehesa. This combination contributes to the quality of the meat and the development of balanced flavours.

Prepared without additives

The recipe is deliberately kept simple to preserve the product’s authenticity. The only ingredients used are Iberian shoulder and sea salt. No additives or preservatives are added.

Slow and natural curing

The shoulders are cured slowly in natural cellars for around 24 months, depending on the size of the cuts. This gradual curing process develops the tender texture and rich flavour typical of Iberian products.

A convenient boneless presentation

The boneless cut makes it easy to carve the piece and prepare thin slices for aperitifs or Iberian charcuterie platters.