The pork shoulder is selected because of its appropriate percentage of fat. The pork shoulder is rich in high biological value proteins and minerals such as iron.
The meat is softly roasted and smoked, which gives it an unbeatable taste and cut. The result is a pork shoulder which has a firm consistency and delicate taste, with a slight smoky touch and rosy colour.
It is packed in an aluminium foil bag which protects it from light and maintains its organoleptic properties intact until the moment it is eaten.
Roasted pork shoulder is increasingly becoming more popular since it can be used in many dishes and eaten as a starter or side dish.