Our pigs are known for their vigorous constitution and the stylised shape of their legs, that are perfectly adapted to the pasture land's unique ecosystem. Iberian pigs are characterised by their reddish or dark colour, their elongated snout, their peak-shaped ears and long legs that make grazing and walking easy.
Our herds graze in the open field from autumn until February, which is when the acorns fall from the trees. They graze on the pasture land, where holm, cork, gall and classic oaks abound. During their time in the open air, the pigs gain an average of one kilogram per day and eat up to a ton of acorns.
The pieces remain in the drying facilities until the end of summer, where the hams undergo the perfect curing process thanks to the weather in the area (warm days followed by cool nights).
The cellar is located in the basement, with a temperature ranging between 8 and 10oC. Here the ham completes its curing process and the finishing touches are applied. Our Master ham artisan inserts a probe to see if the ham is ready to eat. He then selects the best pieces to guarantee the highest quality.
Our pieces have a natural 2-year curing process in the case of shoulder and 3 in the case of hams.