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- 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
Arturo Sánchez’s Premiun Cured Ham
a unique piece
Aimed at offering more selective and exclusive products, ARTURO SÁNCHEZ has recently launched on the market the PREMIUM Acorn-Feed Iberian Pig, 2005 vintage, a selection of 120 exclusive pieces.
The Most Expensive Iberian Ham in the World suited for the most demanding palates is characterized by the purity of the Iberian breed, three-year old pigs (rather than two-year old pigs at the most for other hams of the highest quality) that are acorn-fed during two montanera phases (compared to just one montanera phase on average) and cured in natural drying rooms (secaderos) and cellars for 67 months, being three years the average for top-range Iberian hams.
Pigs are reared in a free-range system since their birth in the northern part of the Andalucía mountain ranges and feed on acorns and grass. Then, hams remain one year in the natural secaderos, cured by Gredos and Bejar mountains air, which are featured by dry and cold winters and hot summers. The exudation process is enhanced by these conditions as the best muscle fat infiltration is achieved.
The hams remained in natural cellars for the following four years, meanwhile the aromas and flavours embedded in the hams over time begin to emerge. This is how, after more than five years, the highest-quality product is obtained, when you will experience the best flavour.
You can order this PREMIUM Ham by directly contacting the manufacturing facilities or any of the various sales points distributed across Spain.