Español
English
Français
- The value of tradition
- Only the best Iberian pigs
- The Jewels of Gastronomy
- acorn pure-iberian ham gran reserva
- acorn-fed iberian ham
- iberian ham of cebo (fodder)
- gran reserva pure-iberian acorn-fed shoulder
- acorn-fed iberian shoulder
- iberian shoulder of cebo (fodder)
- acorn-fed iberian chorizo
- acorn-fed iberian salchichón
- acorn-fed roscal iberian loin
- acorn-fed fibran iberian loin
- iberian loin of cebo (fodder)
- lomito (smaller loin)
- sliced
only the best iberian pigs
A unique pig
The best ham could only be produced from the best Iberian pig. Therefore, ARTURO SÁNCHEZ
only selects the best Iberian pigs, which are born
and reared in free-range systems in our best parklands.
Thus the slaughtered pigs by ARTURO SÁNCHEZ are mainly the so-called 100% pure-Iberian pigs. This breed spends two years in a free-range system
and only feeds on products of the parklands, mainly acorns and grass. These pigs represent the best of the Iberian breed.
only the best iberian pigs
The Pigs’ environment
The best Iberian pig is reared in its natural environment, in a permanent free-range system in parklands, with a slow growth based only on
natural products and long montaneras to complete the fattening phase. This is the type of pig ARTURO SÁNCHEZ selects at birth and slaughter
at an average of 18 months old and in the case of 100% pure-Iberian pigs they are over 21 months old.
only the best iberian pigs
The best parklands
The best pigs are only achievable at the best parklands. These must contain uneven terrains in some cases and gentle slopes in other cases,
with Holm oaks and cork trees at a high density, so that the montanera (fattening phase) lasts at least three months. These conditions are
essential for the pigs to exercise and grow their muscles so that large quantities of acorns’ fat are infiltrated in their muscles and the
pig replaces at least 60% kg during montanera. Accordingly, we get the best raw material to elaborate ARTURO SÁNCHEZ hams.