The Iberian Pork is named after a specific breed of native pigs genetically bred and fed since ancient times in the southwest of the Iberian Peninsula. Its particular characteristics and appropriate nutritious supply provide an authentic culinary jewel highly prized in gourmet circles of all over the world.
The breeding of this species takes a thorough control of the food along the two main phases of their growth. During the first phase, they will be provided seeds and spikes that are very important for the proper training and preparation of their body.
Thanks to the continuous exercises when the Iberian pigs search for food and water, the fat infiltrates the muscles of the animal, which is the key of providing these inimitable sensations as a whole during the tasting.
The natural drying places and cellars play a key role in the next part of the process of our products, because they allow a proper ripening. Each product follows its own curation which starts in the summer time in the drying place. There with the high temperature and dry air it causes the “sweating” of the outer fat. Later on, during the winter the products will rest in the cellars where the lighting and the temperature are more stable and they will be given the necessary curing condition.
Thanks to a proper genetic selection, we can ensure that a controlled diet in each breeding process, and a meticulous work of our craftsman and the slow ripening of each piece in our warehouse, all together achieve an unparalleled product quality and success guaranteed by the most important gourmets and critics in all over the world.
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Iberian Acorn Ham (minimum 30 months of curation)
The Iberian Acorn Ham Reserva Numerado has established itself as the best expression of the Spanish Gastronomy according to the most knowledgeable gourmets. The classification of this ham is based on the amount of acorns that the animal has ingested before slaughter, and the Reserve denomination is due to this food has a higher content of oleic acid than the rest, which gives it a distinctive flavour and aroma. Being selected from a very early age, the pigs are of pure Iberian breed and present very characteristic external identification signs such as elongated shape, black hoof, narrow leg and a golden colour in the covering fat. When cut, we could smell an intense and penetrating aroma. The meat with a fine pink colour, presents a very veined intramuscular fat almost transparent, which melted in a mild and delicate flavour with salty and timely sweet nuances on the palate. An experience for the senses. Formats Available formats: Whole Piece (bone in) Whole Piece...
read moreIberian Ham of Extensive Feeding (24 months of curation)
The same as Iberian Acorn Ham with curation more than 36 months, the Iberian Ham of Extensive Feeding with 24 months of curation comes from pigs fed on acorns in pastures, however in the last months of “montanera”, they also have a supplementary feeding with fodders authorized by the Regulatory Council. The pigs, always bred in extensive farms, develop a similar structure and characteristics to the Iberian acorn-fed pigs, but differ slightly in the final product because it doesn’t present infiltrations of intramuscular fat that mark so much. The fine pink meat and pleasant texture on the palate, with a flavour of sweet nuances, an intense aroma and attractive appearance when cut, is an authentic pleasure for those who taste it. Formats Available formats: Whole Piece (bone in) Whole Piece (deboned) Sliced – Machine 100...
read moreSerrano Ham Gran Reserva (18 months of curation)
The Serrano Ham comes from white pigs bred intensively with fodders and cereals, unlike the Iberian pigs. Its preparation process is carried out with very different maturing periods, and the Serrano ham can be classified as Gran Reserva if its curing is over 16 months, and as Serrano Ham if it’s 10 months. Regarding the Serrano Ham Gran Reserva, it is a product of shiny, unctuous fat of white and yellowish colour, aromatic and with pleasant flavour. This greasiness is due to the characteristics and the fatty acid composition of fat and its high content of oleic acid. Its characteristic colour of pink to purplish red in the lean side and the shiny and unctuous fat is smooth to cut. It presents a meat of delicate flavour, slightly salty due to its low content of salt (11% of salinity). Formats Available formats: Whole Piece (bone in) Whole Piece...
read moreIberian Acorn Shoulder Ham (20 months of curation)
Unlike the Iberian Acorn-fed Ham with Denomination of Origin of Extremadura, the Iberian ham of Extensive Feeding is the one that gains at least 30% of its original weight with montanera diet based on acorns and grass, and later completing the feeding with fodders authorized by the Regulatory Council. The controls carried out by this organization, allow the customers to enjoy a product with optimal characteristics and maximum qualities for the periods of curing. With an extensive growth during all the time, we could differentiate the hams with fodder diet for their seal and green label D.O. DEHESA DE EXTREMADURA. Formats Available formats: Whole Piece (bone in) Whole Piece (deboned) Sliced – Machine: 100...
read moreIberian Shoulder Ham (16 months of curation)
The Shoulder Ham, a smaller piece than the Ham, comes from the forelimbs of the same pigs from which the hams are obtained. They are bred in extensive feeding which helps a proper growth and following similar curing guidelines, it gives a product of superb quality. This product comes from pigs fed on acorns in pastures, but in the last months they also have supplementary feeding with fodders authorized by the Regulatory Council. Its nice pink meet has a pleasant texture on the palate, with a flavour of sweet nuances, an intense aroma and attractive appearance when cut. It is an authentic pleasure for those who taste it. Formats Available formats: Whole Piece (bone in) Whole Piece (Deboned) Sliced – Machine: 100...
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