Dehesa de Extremadura
Extremadura, with nearly a million hectares of meadow, is an ecological paradise, having one of the best-conserved ecosystems in Europe, where domestic farm animals (Iberian pigs, Merino sheep, Retinto cattle) live harmoniously side by side wild animals (golden eagles, imperial eagles, otters, wild boar, deer, etc.), which find an authentic natural refuge in the meadows that have remained unaltered for centuries.
The Iberian pig has formed part of the Extremaduran landscape since ancient times. The Romans were expert meadow livestock farmers, as well as producing salt-preserved hams. This tradition has been maintained throughout history, conserving and improving a breed that is a real genetic treasure, an animal perfectly adapted to the ecosystem of the meadow, which performs the miracle, thanks to its unique metabolism, of changing the pasture and acorns it eats into one of the healthiest and most exquisite natural products you can enjoy: acorn-fed Iberian ham. Apart from being a healthy food and a gastronomic delicacy, it is one of the best exponents of the knowledge, tradition and happiness of village life. Continue Reading
City of Guijuelo, located southeast of Salamanca, (two and a half hours west from Madrid) and surrounded by the mountains of Béjar, Gredos.
In the farms of south-western Spain, geographically and historically linked to the ecosystem of the pasture, begins the process of getting jamon unique, parallel to the implementation of controls by the Technical Services. Only the pieces (hams and shoulders) from pigs with a minimum of 75% of Iberian breed may be eligible for covered by the Protected Designation of Origin Guijuelo.
After the fattening period, pigs are slaughtered in controlled abattoirs in the processing area, where the pieces are identified in the slaughter line with a numbered seal that will remain in the ham or shoulder throughout the process, until reaches the consumer, thus ensuring traceability. Continue Reading
Jamón de Jabugo
The Jamón de Jabugo Protected Designation of Origin (PDO) is the name recognised by the European Union. It designates, protects and serves to certify the origin and quality of the hams and shoulders from Iberian pigs, reared and fattened free-range on the pasturelands and processed in the natural cellars of the towns of the Sierra de Aracena and Picos de Aroche Natural Park.
Iberian pigs are fattened in the dehesas-wooded pastures of holm, cork and gall oak trees- in the provinces of Badajoz and Caceres in Extremadura, and Cordoba, Huelva, Seville, Cadiz and Huelva in Andalusia.
The prerequisite for producing a top quality Jamón de Jabugo is the raw material, the Iberian pig itself. Another determining and unique factor is the pasturelands, the natural environment where the pigs are reared free-range and where they forage exclusively on natural resources such as acorns, grass, roots, shoots and mushrooms. The final critical element for the Iberian pig is the total freedom it enjoys, a lifestyle that uniquely determines the extraordinary quality of our Jamón de Jabugo. Continue Reading
Jamón de Teruel
Cured hams (hind extremities) from white pigs born and reared in the province of Teruel, (Aragón) from a sow from cross breeds of the Landrace (standard) or Landrace White breeds (or cross-breeds of these two) and a boar from the Duroc breed, which are fed on cereals from the area, and have been subject to a minimum production process of 14 months.
With a delicate and lightly salted flavor, the hams have a smooth, pleasant and suggestive aroma. Long and with rounded edges, they can be presented with all their rind or trimmed, using the so-called V Serrano cut. The piece, which still has its hoof, weighs between eight and nine kilos (17.6 and 19.8 lbs), and must never be any lighter than seven kilos (15.4 lbs). When sliced it is red in color, with partial fat infiltration in the muscle tissue. The fat is unctuous, shiny, white-yellow in color and aromatic. Continue Reading
Legs and shoulders of ham from Ibérico breed pigs, in all its stocks, also permitting animals with a minimum of 75% of this breed and a maximum of 25% of the Duroc and Duroc Jersey breeds. The labeling distinguishes between Ibérico Puro (pure) and Ibérico.
The meat flavor is not salty and can be sweet-tasting, with a pleasant and characteristic aroma. The texture is not very fibrous. The color when cut is characteristic, varying from pink to a purplish-red, and the appearance shows fat marbling in the muscle. The fat is shiny, a yellowish pinky-white, aromatic and pleasant tasting, and the consistency varies depending on the amount of acorns in the pig’s diet.
External shape: elongated, slender, outlined by the so-called Serrano “V”-shaped cut. It retains the hoof. The hams are cured for a minimum of 12 months for shoulders and 18 months for legs. Continue Reading