Product details
Our 50% Iberian acorn-fed hams come from animals raised in freedom in the Extremadura pastures, a sustainable ecosystem unique in Europe. More than a million hectares of meadows and forests. Holm oaks, cork oaks, oaks, and other plant species populate the landscape. Morning mists cool the fields of this region, establishing a microclimate conducive to the development of fresh and aromatic herbs, living alongside the master of these pastures, the Iberian pig. Sun, air, water and wide open spaces are its natural habitat.
A diet based on fresh grass and aromatic plants, large quantities of acorns, and constant bathing in ponds and streams make them “free-range” animals, slender and well-formed. Then, in the montaneras, where they can eat 12 to 15 kilos of acorns a day, they will complete a process of 18 to 24 months that will determine the organoleptic characteristics and the success of the final result.
A tasty meat, rich in fatty acids, vitamins and antioxidants. Acorn-fed hams need time and dedication, and that is what we give them at Ibéricos Montesano. The curing process lasts between four and five years, pure tradition, which will give character to that flavour and aroma that only the authentic Iberian ham and shoulder from Ibéricos Montesano possesses, from pigs raised on acorns from the Extremadura pastures. Our master ham makers will cut them with a knife, to present them in a format that helps you enjoy the pleasure of eating a great ham.
Ibéricos Montesano, Iberian cult!
