Montanera and Curing
Period from October to March, coinciding with the acorn season, these 5 months are the last and most decisive stage in the life cycle of the Iberian pig of the Carrasco breed.
The acorn is their food and the differentiating element that gives the smoothness and the characteristic flavour. They eat more than 10kg of acorns per day until they reach 170kg (15 arrobas). During this period the natural fattening of Iberian pigs occurs on the dehesa pastures.
It takes place in Extremadura as it is the region with the highest concentration of holm oaks in Europe. Our pigs enjoy complete freedom in the 800 hectares divided into two estates located in Jerez de los Caballeros. More than 3 hectares per Iberian pig in freedom.
The curing process of the Iberico ham is carried out in the drying sheds in Guijuelo, Salamanca Our hams remain in our drying rooms between 36 and 48 months. The cold dry winter winds and the hot summer winds from the Sierra de Gredos and Béjar contribute to this process. The skills of the different experts for each step of the process are always present, ensuring the result is always excellent.
02. Washing and resting
03. Drying and maturation
Find out our products