Iberian PATA NEGRA ham Quality Assurance

Iberian Bellota Pata Negra hams The Producers’ Association is responsible for identifying and branding pigs in their grazing areas, and overseeing their diet during the finishing period. It then monitors slaughter of the animals, and hind leg and shoulder hams are given an indelible, numbered tag, for supervision of the entire maturation process. Other controls … [Read more...]

Iberian Bellota ham dry curing and Maturation

IBÉRICO BELLOTA ham dry curing and Maturation The adoption of new technologies and health requirements has led to improved ham quality, but the experience and know-how of ham experts, in a tradition passed down over the centuries from father to son, continues to be essential. JAMÓN IBÉRICO de BELLOTA Preparation of hams is a 4-stage … [Read more...]