Iberian Ham and cold cuts from Arturo Sánchez e Hijos

Acorn Pure-Iberian Ham Gran Reserva

the jewels of gastronomy

This is our star product, tidbits of fine tender and juicy slices melting away in the palate, leaving a unique aftertaste and flavour: hams of 100% pure-Iberian pigs which are slaughtered when reaching at least 21 months. Pigs from two montanera phases, with a replacement of over 70 kg during the second phase. The curing process takes over 40 months in secaderos (natural drying rooms) and natural cellars. Products can be acquired as a whole piece, or fully de-boned and vacuum packed or manually-sliced ham packs.

Acorn-fed Iberian Ham

the jewels of gastronomy

Slices of a pink colour with an intense flavour that fulfills the most demanding palates: It comes from a 75% Iberian crossbreed which is more than 18 months old. The replacement reached during montanera phase exceeds 70 kg in GRAN RESERVA quality and 60 Kg in RESERVA quality. The curing process takes more than 36 months in secaderos (natural drying rooms) and natural cellars. Products can be acquired as a whole piece, or fully de-boned and vacuum packed or packs of manually sliced.

Iberian Ham of Cebo (fodder)

the jewels of gastronomy

Tidbits of finely sliced streaky ham with a soft flavour that invites you to continue savouring it. It comes from over-50% Iberian crossbreed that is more than 12 months old. Our free-range pigs are reared and fattened in our parklands with natural products. The curing process takes over 30 months in secaderos (drying rooms) and natural cellars. Products can be acquired as a whole piece, or fully de-boned and vacuum packed or sliced ham packs.

Gran reserva pure iberian Acorn-fed Shoulder

the jewels of gastronomy

The raw material is notable when tasting these very juicy slices that melt away in your mouth. Shoulder of 100% pure-Iberian pigs which are slaughtered when reaching at least 21 months. Pigs from two montanera phases, with a replacement of over 70 kg during the second phase. The curing process takes over 30 months in secaderos (drying rooms) and natural cellars. Products can be acquired as a whole piece, or fully de-boned and vacuum packed or sliced packs.

Acorn-fed iberian Shoulder

the jewels of gastronomy

Pink-coloured slices with an intense flavour that fulfills the most demanding palates: It comes from a 75% Iberian crossbreed that is more than 18 months old. The replacement reached during montanera phase exceeds 70 kg in GRAN RESERVA quality and 60 Kg in RESERVA quality. The curing process takes more than 27 months in secaderos (natural drying rooms) and natural cellars. Products can be acquired as a whole piece, or fully de-boned and vacuum packed or sliced packs.

Iberian shoulder of cebo

the jewels of gastronomy

Tidbits of finely sliced streaky ham with a soft flavour that invites you to continue savouring IT. It comes from over-50% Iberian crossbreed that is more than 12 months old. Our free-range pigs are reared and fattened in our parklands with natural products. The curing process takes over 30 months in secaderos (natural drying rooms) and natural cellars. Products can be acquired as a whole piece, or fully de-boned and vacuum packed or sliced packs.

Chorizo ibérico de bellota

the jewels of gastronomy

A true expression of the artisanal quality is evident in this juicy product with a unique and unparalleled flavour; made with the best-selected Iberian pig’s meat that is stuffed in the animal’s intestine. It is seasoned with natural spices, and manually tied and dried in the heat of a Holm oak wood fire (campana). The curing process takes place in natural secaderos (natural drying rooms) for more than five months. It is presented in cular, vela and longaniza formats. Products can be acquired as a whole piece and vacuum packed or sliced packs.

Salchichón ibérico bellota

the jewels of gastronomy

Truly delightful tidbits, with a tender and juicy texture which melt away in your mouth, successfully coping with the challenge of making the most difficult natural product; made with the best selected Iberian pig’s meat which is stuffed in the animal’s intestine. It is seasoned with natural spice, manually tied and dried in the heat of a Holm oak wood fire (campana). The curing process takes place in natural secaderos (drying rooms) for more than five months. It is presented in cular, vela and longaniza formats. Products can be acquired as a whole piece and vacuum packed or sliced packs.

Lomo ibérico roscal bellota

the jewels of gastronomy

The most sough-after piece by lovers of the true whole Iberian loin stick: Made with loins selected by their quality and streaked pattern. It is seasoned with natural spices, stuffed in two portions of the animal’s intestine, manually tied and dried in the heat of a Holm oak wood fire (campana). The curing process takes place in natural secaderos (drying rooms) for more than five months. This product can be acquired as a whole piece.

Lomo ibérico fibran bellota

the jewels of gastronomy

The intense aroma that defines the authentic acorn-fed loin: Made with the whole acorn-fed pork loin, seasoned exclusively with natural spices, manually tied and dried in the heat of a Holm oak wood fire (campana). The curing process takes place in natural secaderos (drying rooms) for more than five months. This product can be acquired as a whole vacuum-packed piece or as sliced loin packs.

Lomo ibérico de cebo

the jewels of gastronomy

The juiciness and flavour of this product calls for us to continue tasting it. Made with the whole pork loin, seasoned exclusively with natural spices, manually tied and dried in the heat of a Holm oak wood fire (campana). The curing process takes place in natural secaderos (drying rooms) for more than five months. This product can be acquired as a whole vacuum-packed piece or as sliced loin packs.

Lomito

the jewels of gastronomy

Made from the noblest piece of the lean meats of the Iberian pig, its soft flavour and texture leave an unforgettable impression on the palate: seasoned with natural spice, stuffed in double casings, one of which is natural, manually tied and dried in the heat of a Holm oak wood fire (campana). The curing process takes place in natural secaderos (drying rooms) for more than five months. This product can be acquired as a whole vacuum-packed piece.

Loncheados

the jewels of gastronomy

With this presentation, the quality of ARTURO SÁNCHEZ ’s products is guaranteed. The available formats are the following: Acorn-fed Pig Ham, Pig Ham of Cebo (fodder), Acorn-feed Pig Shoulder, Cebo (Fodder) Pig Shoulder, Iberian Chorizo, Iberian Salchichón and Iberian Loin.