THE MONTANERA

  The ‘montanera’ is the last phase in the rearing of the Iberian pig, during which the pigs graze in the ‘dehesa’, with traditional fattening taking place and the acorns that fall from the holm oaks being their main source of food. During...

Iberian Ham Leg

Iberian ham is one of the star products of our country’s gastronomy. It combines quality and tradition, following an artisan process that is carefully crafted down to the last detail, and which is valued both within and beyond our borders.  The piece of ham is...

Sliced Iberian Ham

Iberian ham is now one of the most internationally recognised luxury products, the calling card of Spanish gastronomy all over the world. The foreign public, as well as the Spanish public, is becoming more and more familiar with this product and is demanding more and...
DIFFERENCES BETWEEN THE HAMS OF DIFFERENT PRODUCING REGIONS

DIFFERENCES BETWEEN THE HAMS OF DIFFERENT PRODUCING REGIONS

  Regional differences between hams in our country   Iberian ham is by far the ambassador product of our country at international level. It is highly valued for its quality, tradition, and flavour. This is why there are strict regulations the so-called...

Acorn-fed 100% iberico Salchichon de bellota

Iberian salchichón is one of the most popular cold meats in the Iberian world. It is defined as a sausage made with meat and fat, generally pork, although it can also be made with meat and fat from other animals, with a degree of mincing, coarse or fine, subjected to...
Acorn-fed 100% Ibérico Presa

Acorn-fed 100% Ibérico Presa

For many, the prey is the most delicious part of the Iberian pig. It is an oval-shaped piece that is located on the inside of the shoulder, joining the loin with the shoulder (front leg). Each animal has only two pieces, and the weight of each one is around 500gr. It...