The Cebo Ibérica shoulder (white seal) is the quality designation of Iberian pigs raised in intensive and fed with natural feed pastures.

Iberian bait shoulders are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south protected by the mountains. de Gredos, Béjar and Francia, finishing their refinement in the cellars in darkness and silence.

Long curing periods for at least 24 months for the Iberian bait shoulders, following the traditional method of salting in a pile, which produce the celebrated quality of the Iberian shoulders of the Rodilla & González brand.