ONE HUNDRED YEARS INNOVATING
In 2017 we are celebrating our first centenary and we are very proud to be marking this milestone with a show of our mastery in the curing of ibérico produce: a jamón with three acorn seasons.
One century, one challenge
We want to honour a century of tradition, experience, craftsmanship and innovation, and we could not think of a better occasion to present our first triple acorn season jamón.
This is a unique selection of one hundred pieces from 100% Ibérico pigs born in 2009. They enjoyed three acorn, or bellota seasons in the Sierra Norte of Sevilla, a leafy dehesa forest that grows on hilly ground, which makes our pigs do a lot of exercise throughout their whole lifetimes.
One Jamon, one Story
Each piece of jamón is naturally cured in the cellar for 5 or 6 years, where they are individually monitored. Our objective is to obtain a final product that is up to our high quality standards: a jamón that is organoleptically perfect, a jamón which conveys the flavours and aromas of three years of living in total freedom, and almost twice that time slowly curing in our cellars. This careful process, in which the climate, each cellars moulds and daily monitoring by our employees, raises the 100% Ibérico pork meat to the category of delicacy.
An unprecedented iberico ham
With these 100 iberico ham legs we have tried to put our craftsmanship to the test. We believe we have achieved a true exercise of mastery in the curing of these pieces, where the intensity and purity of the aromas and flavours of this jamón 100% Ibérico de bellota are carefully balanced.