The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.

It can have different qualities depending on its breeding method and the feed it receives throughout its life.

Acorn Quality: This classification is of the highest quality. Iberian pigs are raised freely in the meadows and are fed with natural grass and acorns.

Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.

CURING PROCESS:

Salting: It is covered with sea salt and stored at temperatures between 0 and 5ºC.

Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.

Curing: It can last from 12 to 24 months depending on the quality and weight of the piece. This process results in the piece being completely infused with an exceptional flavor and aroma.

CONSERVATION:

In refrigeration: Tª = 5ºC

In freezing: Tª < -18ºC.

PRESENTATION:

Packaging: Vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.

Boxing: Cardboard boxes suitable for food use.

BEST BEFORE:

Refrigerated: 5 days

Refrigerated and vacuum-sealed: 15 days

Frozen: 18 months