In the organic processing of the Iberian Pig the specific climatic and geographic conditions we find in the North of Andalusia on the boarder to Extremadura play an important role: the craftsman's and natural process leading, for example, to the famous Jamón Ibérico de bellota (cured back ham from the acorn fattened Iberian Pig) only takes sea-salt and the air of the Andalusian mountains.

The final products link the century old experience with today's requirements for ecological health, hygiene, safe products and traceability.

The organic products of the Iberian Pig are a delicatessen for every gourmet since they merge high quality, complete genuineness with an exquisite taste.
The Iberian Pig is also called ".. an olive tree on four legs…" since the intercalated fat due to it's high content of oleic acid is rich in unsaturated fatty acids and acts cardio protectively.

The assortment of specialties ranges from fine sausages (Chorizo, Salchichón and Morcón- Spanish sausage delicatessen made of lean meat and spices) and cured loin to the star product, the Jamón Ibérico de bellota - cured ham of the acorn fattened Iberian Pig.

The products in all stages of production and processing are controlled and certified according to the EU rules 2092/91 and 1804/99 by the corresponding authority named (Andalusian Committee of Ecological Agriculture). (CAAE).

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