Information about Iberian Chorizo and Salchichón Ibérico de bait de campo Ibéricos. Ledrada (Salamanca)
Martín Matas' Iberian chorizo and sausage come from lean Iberian pigs raised in freedom in the Salamanca countryside and fed on the fruits of the Mediterranean forest supplemented with feed.
The chorizo and salchichón and Iberian loin Martín Matas are gluten-free. Product made with the traditional recipes of Ledrada using selected lean Iberians.
What does this batch of Iberian sausages include?
- 1/2 Iberian field bait chorizo (500gr approx.)
- 1/2 Iberian field bait sausage (500gr approx.)
TECHNICAL DATA SHEET Iberian Chorizo and Salchichón Ibérico de bait de campo Ibéricos. Ledrada (Salamanca)
- Weight
- Approx. 1kg
- Racial purity
- 50% Iberian
- Feed
- Herbs and fruits of the Mediterranean forest supplemented with natural feed
- Handling
- Raised in freedom in the Salamanca countryside
- Minimal Healing
- 4 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Salamanca
- Place of breeding
- Salamanca
- Delivery in
- 3 working days
- Allergen Information
- Gluten free
- Health Registration
- Jamones ibéricos Martín-Matas. Spain 10.003058/SA
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.
IBERIAN PIG FROM OWN LIVESTOCK
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.
MORPHOLOGY AND CURING OF MARTÍN-MATAS IBERIAN HAM
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.
Martín Matas' chorizo, sausage and ibérico loin from cebo de campo are made with lean Iberian pigs raised in the Salamanca countryside, which are fed with fruits from the Mediterranean forest and feed. These products are gluten-free and follow traditional Ledrada recipes, using selected lean Iberian meats. The batch includes 1/2 cebo de campo ibérico chorizo (about 500 g) and 1/2 cebo de campo ibérico sausage (about 500 g).