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THE COMPANY
We are a family enterprise dedicated to the elaboration of products derived from high quality Iberian pork.
Situated in the foothills of the Sierra de Béjar, in Salamanca, our natural drying method takes advantage of the excellent weather conditions in this location to cure the products in a completely artisan way. The cold and dry winters, in addition to short and not excessively hot summers, make this an unparalleled place to achieve the slow process of fine-tuning that these exclusive elaborations need.
THE COMPANY
We are a family enterprise dedicated to the elaboration of products derived from high quality Iberian pork.
Situated in the foothills of the Sierra de Béjar, in Salamanca, our natural drying method takes advantage of the excellent weather conditions in this location to cure the products in a completely artisan way. The cold and dry winters, in addition to short and not excessively hot summers, make this an unparalleled place to achieve the slow process of fine-tuning that these exclusive elaborations need.
THE SETTING
Our work begins in the fields, with the breeding and fattening of the best examples of Iberian pigs in our farms in Salamanca and Extremadura.
It is «sine qua non» that our animals have a minimum age of 18 months and that their diet evolves in the fields and in a completely natural way; exclusively with acorns and grass in the case of the highest quality products: «Bellota», and with cereals and grass in the case of the «Cebo de Campo” products.
THE IBERIAN PIG
After millimetric detail in the cutting and quartering of our pigs, we extract Hams, Shoulders, Loins and Lean meats, for their subsequent elaboration. This is when our craftsmen hand work rigorously and with great expertise to make each piece a unique product. The passing of the different seasons in this slow maturing process, with their varied temperatures and humidity, permit this Iberian delicacy to be designated as «artisan».
Respecting the tradition and being scrupulously rigorous in each of the stages through which our products pass, we achieve exceptional Iberian hams and cured products.
THE IBERIAN PIG
After millimetric detail in the cutting and quartering of our pigs, we extract Hams, Shoulders, Loins and Lean meats, for their subsequent elaboration. This is when our craftsmen hand work rigorously and with great expertise to make each piece a unique product. The passing of the different seasons in this slow maturing process, with their varied temperatures and humidity, permit this Iberian delicacy to be designated as «artisan».
Respecting the tradition and being scrupulously rigorous in each of the stages through which our products pass, we achieve exceptional Iberian hams and cured products.
TYPES OF JAMON IBERICO
In Jamones Quercus we work exclusively with Iberian pigs. We choose with care the best purebred Iberian pigs to raise them in our pastures where they grow free.
The differences that you will find among our different Iberian pork specialties are based on their diet and their purity of breed.