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The pigs from which this ham comes are 100% Iberian, registered in the herd book. This guarantees the meat quality, texture and taste typical of the best Iberian hams.
These pigs are raised in the dehesas of the Valle de Los Pedroches (Cordoba) under centuries-old oak trees. Their diet includes cereals, grasses, flowers and roots.
The ham has the Los Pedroches D.O., which means it is produced according to strict criteria of quality and authenticity linked to the geographical area.
The ham is matured for over 36 months in natural bodegas. This long curing phase helps develop complex aromas and a melting texture. Maturing can extend to 48 months or more, depending on size and season.
Each piece is controlled by master ham artisans, who monitor salting point, aroma and curing temperature to ensure perfection.
The COVAP cooperative (Cooperativa Ganadera del Valle de Los Pedroches) makes a point of guaranteeing traceability, quality and respect for the environment and traditions.