Montaraz meats are procured from the finest Iberican pigs. These delicious cuts are classified as cebo de campo. When it comes to cebo or cebo de campo, there is a major difference in flavor and quality. Meats classified as cebo refer to how the pig was fed and raised. Cebo means the pig was fed entirely on legumes and cereals and was raised in a controlled farm setting. Cebo de campo on the other hand means the pig was entirely free range and was allowed to eat whatever was available in the area it would forage. This usually consisted of grasses, herbs, and at times, acorns, but not entirely so.
The shoulder loin is the most tender part of the pork shoulder, but despite its name, it is best used in stews, braised dishes, and slow cooking. As it does come from the shoulder, it has a plethora of connective tissues that, when cooked slowly for long periods of time, break down into gelatin and create a beautifully delicious sauce. This cut of meat is perfect for rich stews such as Olla Gitana or gypsy stew.
To properly conserve and extend the ham shelf life, store in a cool, dry place, with the ideal serving temperature between 17-22º C.