Cured Iberico Pork from the Dehesas of Spain
Our cold cuts proceed from pure Iberian black pigs bred in freedom in its natural habitat in Salamanca (west of Spain): in wooded pastures called Dehesa.
Under oaks and cork trees, they receive a diet based exclusively on acorns and grass for nearly 2 years.
This makes our Iberian products a powerful source of nutrients, vitamins and oleic acid.
Iberico ham is hung to cure for a minimum of three years. As the seasons change from the cold of winter through spring and summer, 40% of the fat melts away, coating the ham in flavour. As the second year passes, the ham undergoes complex changes that produce incredible layers of flavour. The result is a tender and delicious ham, deep red in colour with a very mild saltiness.
Our products come in sliced packs for ease of use.
These should be completely opened and left at room temperature for at least 20 minutes.
You can serve ham on a warm plate so the ham reaches the ideal serving temperature and the oleic acid gets activated.
