Cured Ham Selection. Pozoblanco, Cordoba
Information about Cured Ham Selection. Pozoblanco, Cordoba
Cured ham Agroiberica selection, from the pigs of the Iberian livestock of the Martín family. Raised on his estates in Sardinia, Pozoblanco and Bélmez. Following the traditional recipe of making Iberian ham in the Valley of Los Pedroches.
It is a ham outside the Iberian norm, from pigs that have been disqualified from the norm either by late entry into Montanera or because the replacement in the fattening season has not been as expected. In this link you can read more about hams outside the norm.
The cured ham selection of Agroibérica de Pozoblanco is a perfect choice as a quality ham from the Sierra de Córdoba at an unbeatable price.
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Cured Ham Selection. Pozoblanco, Cordoba
- Weight
- 6-7kg
- Color Seal R.D 4/2014
- Not covered by the standard R.D. 4/2014 Iberian standard
- Category
- Not Applicable
- Racial purity
- Not applicable
- Feed
- Fruits of the Mediterranean forest
- Handling
- Raised in freedom in the Holm oaks of the Cordovan countryside
- Minimal Healing
- 36 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Pozoblanco - Valle de los Pedroches - Córdoba
- Place of breeding
- Cordoba countryside
- Delivery in
- 3 working days
- Allergen Information
- Gluten free. Lactose free. No preservatives. No dyes
- Shipping Information
- Individual piece packed in protective sleeve in cardboard box
- Health Registration
- Agroiberian. Spain 10.2727/CO CE
Specific References
- mpn
- JFN_AGP_6-7kgs
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
Finca Cañada La Pila, on the road that takes you between Dehesas from Pozoblanco to Obejo, is the jewel in the crown of Agroibérica de Pozoblanco. An extensive Dehesa de Encinas where pure Iberian pigs are raised from which the renowned Bellota Ham of Agroiberica will be obtained.
In addition to La Pila, the Martín family has other Dehesas in other municipalities such as Villanueva de Córdoba, Cardeña or Espiel. All farms are within the framework of the Los Pedroches Denomination of Origin, which allows Agroiberica to select its best pieces to be qualified as DO Los Pedroches Iberian Ham.
OWN PRODUCTION OF THE IBERIAN PIG IN THE VALLEY OF LOS PEDROCHES
The Iberian ham of Agroibérica de Pozoblanco comes solely and exclusively from the more than 1500 own animals that it slaughters per year. The traceability of Agroiberica 100% Iberian acorn-fed ham is guaranteed from the moment the piglets are born until they are slaughtered.
The curing plant that Agroibérica de Pozoblanco has in this Cordovan town is known throughout the region as Jamones Malcan, Hermanos Martín López. In this factory, hams are still cured in the same artisanal way as when José's grandfather arrived from Salamanca. Opening and closing windows according to the time of year, the winds that blow every day and taking advantage of the heat or cold of each hour of the day. The company still retains the brand Jamón Ibérico Malcan and it is common for the town to be known more by this name than by Agroibérica.
The Martín family was the driving force behind the creation of the D.O.P. Jamón Ibérico de Los Pedroches. His recognized career in defense of D.O. Ham Los Pedroches is verified in its continuous presence in all activities that the Los Pedroches Denomination of Origin carries out nationally and internationally. In our portal you can find all the offer of Iberian Ham D.O. Los Pedroches de Agroibérica de Pozoblanco.
Agroibérica's Iberian sausage is still made with José's grandmother's recipe, using only natural ingredients and the best lean, prey, secret, feather... of the own Iberian pigs.
In the Sierra de Aracena and Picos de Aroche, the municipality of Cala stands out with large pastures that facilitate a diet rich in acorns for Iberian pigs.
Manuel Romero, father and son, take care of the curing of each Iberian ham coming exclusively from the animals that they raise in more than 3000Ha of holm oaks.
Seguiré comprando en Ibericomio pero desde luego cualquier otro jamón.