JAMÓN IBÉRICO DE CEBO DE CAMPO

All our cereal fed Ibérico pigs are raised in free-range pastures in a natural and controlled habitat. The natural dry-cure process lasts up to 36 months in the Candelario (Salamanca) natural Bodegas set at 1300 metres above sea level.
It surprises its fine and intense flavour, juicy texture, and its countryside and nature aroma.

PALETA IBÉRICA DE CEBO DE CAMPO

Front leg of the Free-Range Iberico pig, raised on natural pastures of Extremadura (West Spain) and fed primarily with cereals.
The dry-cure period is of at least 20 months, which makes the piece to be juicy and strong flavoured

LOMO IBÉRICO DE CEBO DE CAMPO

Noble and primary cut of the pork, adjacent to the spine and considered a high-class piece of charcuterie.
Our Iberico loin comes from the Iberico pigs raised in free-range conditions, mostly in self-owned extensive fams in Extremadura (West Spain).
The natural curing process in the natural cellars of Candelario (Salamanca) and the unique microclimate it enjoys, embody the product with a distinct personality.

SURTIDO IBÉRICO DE CEBO DE CAMPO

Our Iberico assortment is elaborated on a completely natural process with a cared dry-curing and the best selection of meat cuts for “embutido”.
The process and tracking of our “Maestros Jamoneros” is the secret to obtaining a special selection of Iberico products.