The 50% Iberian Morato field bait shoulder comes from 50% Iberian breed animals raised in total freedom in the countryside of southern Extremadura. This tasty Iberian shoulder of 50% Iberian field bait follows the same process of elaboration and curing as the recognized and awarded Morato Iberian Ham.
Feeding is the result of mixing grasses, herbs, holm oak and cork oak fruits with feed and cereals.
Jamones y Embutidos Morato, has been producing Iberian ham from Extremadura for decades. Its quality is accredited by the multiple awards that its ham and the Iberian shoulder Morato have received.
Specific References
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The name MORATO has a tradition of more than 100 years linked to the industry of Iberian hams and sausages, having its headquarters in Los Santos de Maimona, in Badajoz (Extremadura). The beginnings of this family business date back to 1898 and currently Felix Morato Carranza, grandson of the founders, is in charge of the family business of the factory of Iberian hams of acorn of the Dehesa and Sausages.
More than 100 years guarantee the experience of the Morato family in the production of Iberian ham. Morato Iberian ham is one of the best valued in Extremadura and the Iberian Peninsula. It is an Extremaduran manufacturer of hams and sausages with excellence in its products.
In recent years they have expanded significantly and currently have more than 30 workers and modern facilities in Los Santos de la Maimona, town of Badajoz and thus be able to produce the excellent Iberian acorn-fed hams of the Dehesa Extremeña.
The production of Jamones Y Embutidos Morato is still these days in an artisal way with the traditional procedures in the production of ham.
Winners of numerous awards:
The name MORATO has a tradition of more than 100 years linked to the Iberian ham and sausage industry, having its headquarters in Los Santos de Maimona. The beginnings of this firm date back to 1898 with Felix Morato Carranza, grandfather of the current managers of a family business focused on curing the best Iberian acorn-fed ham in Extremadura.
In recent years they have expanded significantly and currently have more than 30 workers and modern facilities that allow them to obtain an excellent Iberian ham.
In recent years, the following awards stand out:
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