JAMĂ“N IBĂ‰RICO DE CEBO DE CAMPO
All our cereal fed IbĂ©rico 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 IBĂ‰RICA 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 IBĂ‰RICO 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 IBĂ‰RICO 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 Â“embutidoÂ”.
The process and tracking of our Â“Maestros JamonerosÂ” is the secret to obtaining a special selection of Iberico products.