Current Affairs

3 October, 2019

It’s October, and with October comes the montanera

It is with the arrival of October that the montanera (free-range period) officially kicks off. This is that period of time when the Ibérico pigs free-range […]
8 August, 2019

Summer Pairing: Classic and Surprising

Who of us has not enjoyed a frothy glass of beer while relaxing in a summer sidewalk cafe? Well here you have the perfect star pairing […]
8 July, 2019

Heat, essential in the curing of an Ibérico Acorn Fed Ham

Summer is upon us at our cellars and drying sheds for Ibérico Acorn Fed Ham. And with its arrival an essential stage of its curing is […]
22 May, 2019

The Dehesa (meadowlands) sees the light and is shaped every day

The spectacular landscapes of the dehesa (meadowlands) found south of Salamanca where the #DehesaViva is to be found represents the fruit of constant work during years and […]
25 April, 2019

Ibérico Tenderloin: Flavorful, nutritious and wonderfully low-calorie!

The Sierra de Codex Tenderloin is one of the most prized and appreciated cuts of meat of the Ibérico Pig. And this is because the tenderloin […]
22 March, 2019

La Dehesa (meadowlands), System of High Nature Value in the European Union

The Dehesa (meadowlands) is considered to be a System of High Nature Value (High Nature Value farming and forestry, HNV) by the European Union, as it […]
8 March, 2019

Ibérico Ham or Ibérico Shoulder Ham? So similar and yet so different!

Ibérico Ham and Ibérico Shoulder Ham, independently of their category, are respectively the hind and front legs of an Ibérico pig, which following an adequate curing […]
31 January, 2019

And the 2018-2019 Montanera (free-range period) now reaches its end.

Once the end of January is upon us, when there are barely any acorns left under the Holm Oaks in the #LaDehesaViva, when each and every […]
10 October, 2018
oleico jamon iberico

The reason why your diet will be most grateful of Ibérico

Among many of the very special genetic characteristics to be found in the Ibérico pig is its capacity to accumulate infiltrated fats rich in Oleic Acid […]
3 October, 2019

It’s October, and with October comes the montanera

It is with the arrival of October that the montanera (free-range period) officially kicks off. This is that period of time when the Ibérico pigs free-range […]
8 August, 2019

Summer Pairing: Classic and Surprising

Who of us has not enjoyed a frothy glass of beer while relaxing in a summer sidewalk cafe? Well here you have the perfect star pairing […]
8 July, 2019

Heat, essential in the curing of an Ibérico Acorn Fed Ham

Summer is upon us at our cellars and drying sheds for Ibérico Acorn Fed Ham. And with its arrival an essential stage of its curing is […]
22 May, 2019

The Dehesa (meadowlands) sees the light and is shaped every day

The spectacular landscapes of the dehesa (meadowlands) found south of Salamanca where the #DehesaViva is to be found represents the fruit of constant work during years and […]
25 April, 2019

Ibérico Tenderloin: Flavorful, nutritious and wonderfully low-calorie!

The Sierra de Codex Tenderloin is one of the most prized and appreciated cuts of meat of the Ibérico Pig. And this is because the tenderloin […]
22 March, 2019

La Dehesa (meadowlands), System of High Nature Value in the European Union

The Dehesa (meadowlands) is considered to be a System of High Nature Value (High Nature Value farming and forestry, HNV) by the European Union, as it […]
8 March, 2019

Ibérico Ham or Ibérico Shoulder Ham? So similar and yet so different!

Ibérico Ham and Ibérico Shoulder Ham, independently of their category, are respectively the hind and front legs of an Ibérico pig, which following an adequate curing […]
31 January, 2019

And the 2018-2019 Montanera (free-range period) now reaches its end.

Once the end of January is upon us, when there are barely any acorns left under the Holm Oaks in the #LaDehesaViva, when each and every […]
10 October, 2018
oleico jamon iberico

The reason why your diet will be most grateful of Ibérico

Among many of the very special genetic characteristics to be found in the Ibérico pig is its capacity to accumulate infiltrated fats rich in Oleic Acid […]

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