IBERIAN HAMS AND HAM SHOULDERS BONE IN AND BONELESS

IBERIAN HAMS AND HAM SHOULDERS BONE IN AND BONELESS

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ACORN-FED IBERIAN HAM, 75% IBERIAN BREED Our Iberian Pork Ham has been made with meat from the Iberian pig, free-range fed in extensive pastures. Acorns are a source of vitamin E, the natural antioxidant that enables the slow, unhurried curing process used for all our hams. Pork Ham with bright and transparent fat. Lean and marbled, with an intense cherry red colour. With a marvellous lasting and cured aroma. Intense scent. Fat with fluid and soft texture. Lean, juicy meat. FREE-RANGE IBERIAN HAM, 50% IBERIAN BREED Our natural range Pork Hams have been made with meat from the Iberian pig, fed with feed produced from our own mill and pastures. Furthermore, sufficient months of curing and a strict control of the process allow us to offer an exceptional end result. Pork Ham with shiny and transparent fat. Lean meat, marbled, with an intense cherry red colour. Wonderful, lasting and cured aroma. Intense scent. Fat with fluid and soft texture. Lean, juicy meat.
Product Category
Charcuterie Meats
Marcos Salamanca1471Marcos Salamanca is located in the small town of Sotoserrano.In the Natural Park of Sierra de Francia. Its ecosystem was declareda Biosphere Reserve by UNESCO at its meeting held inParis in October 2006. A place where time goes by at the pace of the Sun and Moon.And days elapse slowly.There is no rush. It is difficult to imagine a better place to Cure and Refine the Aroma, Flavour and Texture of Iberian Acorn Ham. Its special location, amid the Tagus and Douro Rivers, the local landscape which is mainly mountainous, and the region’s climate have all allowed this Ecosystem to be preserved up to the modern day. From the very beginning, when you reach the valley of Las Batuecas, you can just feelthat you are entering a place with a special energy. And that odd sensation is only confirmedwhen you reach Sotoserrano. At first glance, you might think it is like manyother small towns. Nothing unusual draws your attention. Except the local inhabitants. Since 1965, they have been producing Iberian Acorn Ham exactly the wayit was made in the past. Following an old artisanal recipe handed down from one generationto the next. Jamón cured in the pure air of the Sierra de Francia, the perfect microclimatewhich allows for a much slower curing process than in any other place, giving our products a Flavour, Aroma and Texture which are truly exceptional.  Some things don’t just happen by chance. Marcos Salamanca. Countryside Ibéricos. The way they used to be made. The way we will keep making them forever.

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