To make unique products you need the best Iberian pork meat. For this reason, in Arturo Sánchez we only use pigs carefully selected for their outstanding Iberian breed genes.
Pigs born and bred in the dehesa fields, where they have always roamed free.
Our pigs are born in the country, where they grow and develop. A pig that lives free develops a better immune system than one that lives in a barn. Due to the fact that they roam about in the open, in dehesa fields and ravines, they are more exercised and their meat is different, with a better texture, more oxygenated and with a better fat infiltration.
All they ever need is in the dehesa fields.
There, Nature gives us all the animal needs. Our commitment is to always breed our pigs in the best dehesa fields, where there's never a shortage of acorns and the land is not overexploited so that holm oaks and cork oaks can give us their best fruit every year.
Acorn-fed for two full seasons, twice the sector's standard.
A pig that eats more acorns has better meat and a healthier, better infiltrated fat. This way, the animal acquires a number of special features that cannot be compared to those pigs that only have one acorn-fed season or those that are always artificially fed. Our pigs, because they are twice the age and are therefore fully developed, have two acorn-fed seasons, the second one for at least four months, The combination of our pigs' older age and the amount of acorn ingested in the two acorn-fed seasons are the reason that our products are so unique, and the origin of our unmatched flavour.
Avoiding everything artificial.
There are no better ingredients than excellent raw materials and the passing of time. This is why we don't rush the natural process. All of our products are dried in our natural drying sheds and cellars, where the climate is the only factor. Our symbiosis with Nature creates an excellent, healthy and uniquely-flavoured product.
Everything happens in the cellar, and every cellar is different.
We always hang our products manually, one by one, keeping an even space between them so they're not too close and the wind can cure them all around. It's essential to observe the evolution of each individual piece, to move them to a different cellar when needed, both in the winter and in the summer. The wise combination of cellars give our products their special character.
Let Nature do its job
Once the pieces are hung in the natural drying sheds, all we can do is read what Nature gives us: where the wind is blowing from, its humidity and temperature. We must let the wind act when necessary, knowing when to open or close the windows in the drying sheds, exactly at what time during the day, shed by shed. This is our science and our technology, the essence of our know-how.
No clocks nor calendars in the drying sheds
Time is our ally. We only regulate the curing process of our products by manually opening and closing the windows. There are no set rules, we only believe in checking the details. That's why we are not a factory. We are Iberian ham artisans. We make our Gastronomic Jewels one by one.
Applying these same principles to our chorizo, salchichon or lomo sausages
We must use only the most noble Iberian pork cuts, always treated manually and following our master recipes. The preparation of cold cuts is done using artisan techniques. Each piece must spend some time under the "dome", to dry by the heat of the aged holm oak fire. This is also part of the family secret. Afterwards, all cold cuts are cured in natural drying sheds, letting Nature do its job until they're ready. This period will never be less than six months, much longer than any other cold cut on the market.
Our truth only becomes manifest in one place: the mouth of our clients
Our aim is not to produce more but to feast the consumers with products that are different, that offer the authentic, natural taste of our tradition, piece by piece, year after year, regardless of the weather and other conditions that might have taken place. That's why each product we make is unique among the Iberian products.