In Montesano Extremadura, located in the cradle of the Iberian pig, we know a lot about everything related to selection, breeding, feeding, and obtaining these gastronomic wonders, the result of many years of artisanal work. All that experience is transferred to the care and breeding of the Iberian pig.
The acorn-fed field ham made with free-range Iberian breed animals. Fed with the best selection of feeds, cereals, and legumes, which give it a unique flavor in its meat. The artisanal elaboration in its curing gives it an exceptional flavor and unique nuances in its category.
Our master ham makers monitor each piece, ensuring that each ham has its appropriate curing period. The curing in 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 drying rooms and natural cellars that Montesano Extremadura has in Jerez de los Caballeros. Here, the work of opening and closing windows to the mountain air, pure tradition, will give character to that taste and smell that only Montesano Hams possess.
At the end, the tastings by the master ham maker will decide if they are ready and will be traditionally cut by master slicers, to be presented in an easy-to-consume format. In the blink of an eye, you can enjoy the flavor of the Extremadura meadows in every slice. In Montesano, faithful to tradition, perfect genetic selection, water, mountain air, and sensitivity work the miracle of these foods that are ambassadors of Spain and Extremadura worldwide. Montesano, a tribute to the Iberian!