The 50% Iberian field-fed shoulder ham is a Spanish gastronomic product that combines the quality of the Iberian breed with a mixed diet.

It comes from pigs with 50% Iberian genetics, raised free-range in fields where they feed on feed (cereals and legumes) and supplement their diet with natural resources such as grasses and herbs. The curing process varies between 12 and 36 months.

It's a versatile product that can be enjoyed on its own, in tapas, or as a side dish for more elaborate dishes. Its delicate flavor makes it ideal for palates seeking a less intense product than acorn-fed ham. It also offers good value for money.