Iberian Products
Extra content
“Iberian products are one of the most appreciated gastronomic jewels of the peninsula. Their quality depends on factors such as the breed of pig, its diet, the environment in which it is reared and the curing process. The Iberian pig, native to the Iberian Peninsula, has the ability to infiltrate fat into the muscle, which gives rise to hams and sausages with a juicy texture and an intense flavour that we love. Moreover, in the case of acorn-fed products, the acorn-fed diet and the free-range life in the dehesas give the final product unique aromas, rich in nuances and with an unmistakable texture.
FAQs
The regions most renowned for the quality of their Iberian cured meats are those with Protected Designation of Origin, such as Jabugo (Huelva), Guijuelo (Salamanca), Los Pedroches (Córdoba) and the Dehesa de Extremadura. These areas combine an ideal climate, traditional craftsmanship and pastures where the pigs feed on acorns.
The main difference lies in the feed and the breed of pig. Iberian ham can come from pigs fed with feed (cebo), while acorn-fed ham comes from animals reared in the wild and fed mainly on acorns during the montanera. This influences both the taste and the texture and nutritional value.
Sausages should be kept in a cool, dry place, preferably in their original packaging or wrapped in wax paper or kitchen paper, never in plastic. Once opened, it is best to consume them within a few days and keep them in the coldest part of the refrigerator, taking them out before consumption so that they recover their natural temperature and aroma.