Our Basque Country free-range pork shoulder comes from pigs that were raised humanely in the mountains and spent much of their lives outdoors on Basque pasture land.
Fed only on acorns, chestnuts and grass, the pigs are allowed to roam the Basque mountains to fatten up naturally. These large shoulders are cured using salt and hung for over 18 months. The result is an indulgent-tasting meat that has a wonderful melt-in-the-mouth, silky-smooth texture and a delicious nutty and salty taste.
The best way to enjoy this cured Basque pork shoulder is freshly sliced. Perfect for parties or family gatherings, why not make this whole pork shoulder the centre piece of a meal, showcase it at parties for your guests to enjoy, or add to soups and stews and other dishes.