Jamon Iberico

This product is Arturo Sánchez’s soul. The visible face of the pillars and the foundations that have held our house together since 1917: excellence, craft, honesty, tradition. A veritable gastronomic jewel, because each piece is unique: the height of the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo. Formats Bone-in 7-8 kg. Boned 2-4 kg. Sliced 38 blister of 80g, bones and ham cubes Minimum 48 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons

Our acorn-fed 75% Iberico pigs reach 18 or even 20 months of age. They are older than the pigs usually used in this category. This allows us to obtain pigs with a double montanera and therefore a higher consumption of acorn during their lifetime. They live in the dehesas, freely roaming around oat holm trees and feeding on their acorns. This way the pigs grow and increase weight of up to 70kg in their second montanera. From these pigs we make our acorn fed Jamon 75% iberico, with at least 36 months of natural drying in our cellars in Guijuelo. Formats Bone-in 7-8 kg. Boned 2-4 kg. Sliced 38 blister of 80g, bones and ham cubes Minimum 36 months of natural drying process Acorn-fed 75% iberico certified Iberico pig with 2 montanera seasons

We are also different in this Iberico category because we know how to wait. These pigs, are born and raised freely in the dehesas feeding since the start with acorns, and in this case also with cereals. Our Iberian “cebo de campo” free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavor and appearance. Formats Bone-in 7-8 kg. Boned 2-4 kg. Sliced 38 blister of 80g, bones and ham cubes Minimum 30 months of natural curing process Free-range 50% iberico certified Free-range iberico pigs fed on acorns and cereals

This product is Arturo Sánchez’s soul. The visible face of the pillars and the foundations that have held our house together since 1917: excellence, craft, honesty, tradition. A veritable gastronomic jewel, because each piece is unique: the height of the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo. Blister with 80 g Minimum 48 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons

Our acorn-fed 75% Iberico pigs reach 18 or even 20 months of age. They are older than the pigs usually used in this category. This allows us to obtain pigs with a double montanera and therefore a higher consumption of acorn during their lifetime; while also allowing the pigs to fully develop their muscles and bones.  They live in the dehesas, freely roaming around oat holm trees and feeding on their acorns. This way the pigs grow and increase weight of up to 70kg in their second montanera. From these pigs we make our acorn fed Jamon 75% iberico, with at least 36 months of natural drying in our cellars in Guijuelo. Blister with 80 g Minimum 36 months of natural drying process Acorn-fed 75% iberico certified Iberico pig with 2 montanera seasons

We are also different in this Iberico category because we know how to wait. These pigs, are born and raised freely in the dehesas feeding since the start with acorns, and in this case also with cereals. Our Iberian “cebo de campo” free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavor and appearance. Blister with 80 g Minimum 30 months of natural curing process Free-range 50% iberico certified Free-range iberico pigs fed on acorns and cereals