Shoulder of field bait 50% Iberian Martín Matas from Ledrada Salamanca made with the front limbs of pigs 50% Iberian from the Iberian pig livestock of the Martín Matas family that are fed with feed and the resources they find in their long walks through the Salamanca countryside
The most recommended Iberian shoulder of bait field is the one of 5-5,5kgs from which you will always get a little more yield than the Iberian shoulder of 4-4,5kgs. The average yield of an Iberian shoulder to the cut is 30% of its weight, therefore of an Iberian shoulder Martín Matas of 4-4,5kgs you will get something more than a kilo and a quarter of meat.
All the Iberian hams and shoulders of the Martín Matas family are made by the brothers Justo and Alberto Martín in the family dryers.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
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The history of Martín Matas was born in the early twentieth century when Justo Martín and Cecilio Matas in Guijuelo and Ledrada respectively began their journey in the Iberian pig sector.
At present, in jamones ibéricos martín-matas Justo and Alberto, great-grandchildren of the founders, continue with the breeding of Iberian pigs and the artisanal production of authentic Iberian ham.
90% of the products marketed by the firm Ibéricos Martín Matas come from animals from their own livestock. Raised and fed by the Martín Matas family itself. This total control of the elaboration process guarantees not only the traceability of the product, but also the homogeneity of some hams.
100% Iberian breeding mothers are the result of careful genetic selection after many years of experience. The boars are raised in the own pastures or for rent that the family has in Extremadura and Salamanca. In towns of the Sierra de Francia such as Sotoserrano and other municipalities of Salamanca.
A differentiating feature of Martín Matas Iberian ham is the integrated production that respects animal welfare.
The morphology of each piece of Martín Matas Iberian ham is easy to distinguish. These are stylized legs in which the physical exercise of the animal provides a firm musculature.
The curing in a natural cellar is carried out in the own dryers of Ledrada and Guijuelo, localities recognized internationally for their fame as great producers of Iberian ham.
The quality and seriousness of Jamón Martín Matas is endorsed with the recognition and adhesion to the Regulatory Council of the PDO Guijuelo. Tasting an Iberian ham Guijuelo by Martín Matas is to enjoy a unique flavor. Martín Matas Iberian ham is the result of 100 years of selecting the Iberian racial purity of its own animals and the continuous improvement in the salting and drying processes of Martín Matas Iberian ham and shoulder.
All the heritage, know-how and original flavor of a PDO Guijuelo ham can be obtained with the Iberian ham of Guijuelo Martín Matas.
The Martín Matas 50% Iberian Field Fattening Shoulder from Ledrada, Salamanca, is made with the front limbs of 50% Iberian pigs that are fed with feed and natural resources. A 5-5.5 kg pallet is recommended for best performance, as cutting it yields approximately 30% of its weight. The products are made by the brothers Justo and Alberto Martín in the family drying sheds.
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