Our Ibericos de Bellota derive from the Free-Range Iberico pigs raised at the best Dehesas of Extremadura. They are fed with acorns during the Montanera season during the months of October to February every year. The dry-curing process takes place in Candelario, Salamanca, in our Natural Bodegas, following the centenary tradition of our family.
We offer the markets widest variety of Iberico products. Jamon (ham), paleta (shoulder) and embutidos (loin, chorizo and salchichón) in all its different formats.
All our cereal fed ibérico pigs are raised in free-range conditions, mostly in self-owned extensive farms in Extremadura (west Spain). The Candelario Sierra (national park) natural bodegas, its micro-climate and the knowledge and experience of almost 100 years of our Maestros Jamoneros, make our products something special.
We offer Jamones, paletas, lomo, chorizo and salchichón in a wide variety of formats. The Ibericos de Cebo de Campo can be easily identified with the Green tag label set around the hoof, label which guarantees the authenthicity of Ibericos Cebo Campo.
A combination of fine Mediterranean Sea salt, a gentle and long dry-curing period, together with the centenary know-how of the Redondo Family Maestros, all contribute to the delicious result of the Redondo Iglesias Serrano products.
We offer a wide variety of Serrano products in its different formats (sliced packs, deboned or bon-in pieces).