A shoulder's curing period describes production, not how long it can be kept at home. Identify the standard and product before interpreting days or months.
The Iberian standard requires at least 365 days from entry into salting. A minimum does not reveal every product's actual duration.
When the clock starts
The minimum 365 days run from entry into salting and cover the production process. They are not 365 days only in a drying room or a waiting period after buying the shoulder.
Why some declare longer periods
Size, shape, fat and processing conditions affect production. A product may declare longer maturation, but check its own information. Do not calculate months from the outside appearance or borrow another product's stated time.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →More months do not explain everything
Time alone does not establish breed percentage, feeding, salt or your preferred texture. Compare the same category and format. Editorial photography does not certify the maturation of a catalogue item.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Storage is a separate question
Follow the received shoulder's instructions before and after starting it. Production time is not domestic shelf life, and a questionable piece should not be finished curing at home. Confirm category, weight and declared period before choosing.
Continue your selection
Check category, weight, format and storage on each listing. Compare hams, shoulders, sliced packs.