Artisan Iberian pork shoulder, 200 g. approx.

Our artisan Iberian ham hock is our nod to Galician tradition… with Iberian character. Its marbled fat melts in your mouth, adding a mellow texture and that touch of saltiness that calls for a good wine.

Before reaching your table, it's immersed in a spiced brine that enhances its flavor and gently browned in the oven until it achieves a golden, aromatic finish. Ideal sliced ​​cold, or warmed for traditional or creative dishes.

Made from 100% Iberian pigs, cured and cooked in a spiced brine, and slow-cooked for over 20 hours, resulting in a juicy yet firm texture with a deep and balanced flavor. It weighs approximately 200 grams.

AS Recommendation : Combine it with young reds or light Crianzas, and accompany it with soft or semi-cured cheeses such as Tetilla, Villalón or Young Gouda: a recipe that never fails on the table of those who know artisan Iberian pork.

FREQUENTLY ASKED QUESTIONS

What is Iberian lacón? It is the front leg of the Iberian pig, cured in a spiced brine and cooked at a low temperature for more than 20 hours until it achieves a juicy texture.

Is it served cold or hot? Both options work: in thin slices cold, or heated in traditional or creative dishes.

What to pair with Iberian ham hock? It goes well with young red wines or light aged wines, and with cheeses such as Tetilla, Villalón or young Gouda.