In Montesano Extremadura, located in the cradle of the Iberian pig, we know a lot about everything related to selection, breeding, fattening and obtaining these gastronomic wonders, the result of the artisan work of many years. All this experience is transferred to the care and breeding of the Iberian pig.
Mix-fed ham ham is made from free-range Iberian pigs. They are fed with natural resources from the Dehesa, acorns and grass combined with the best selection of feed, cereals and legumes, which give the meat a unique flavour.
The artisan curing process gives it an exceptional flavour and unique nuances in its category. Our master ham makers watch over each piece, making sure that each ham has its appropriate curing period. The curing of these hams is a slow and long process that takes around 4 years, depending on the weight of the piece, and is carried out in the natural drying rooms and cellars that Montesano Extremadura has in Jerez de los Caballeros. Here, the work of opening and closing windows to the air of the mountains, pure tradition, will give character to the taste and smell that only Montesano hams possess.
At the end, the tastings of the ham master will decide if they are ready and they will be cut with a knife by master cutters, to be presented in an easy-to-eat format, in the blink of an eye to enjoy the flavour of the pastures of Extremadura in each slice.
At Montesano, faithful to tradition, to a perfect genetic selection, fresh pastures, acorns and water, mountain air and sensitivity, they work the miracle of these foods that are ambassadors of Spain and Extremadura all over the world. Montesano, cult of the Iberian!