Acorn Iberian ham from the best Iberian pigs fed on acorns and raised in Ledrada, Salamanca.
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|Region||Guijuelo - Salamanca (Spain)|
Guijuelo ham is an Iberian ham curing in the municipality of Guijuelo, in Salamanca province. This denomination of origin "Guijuelo" was granted in 1986 and covers 60% of the Spanish total production of Jamón Ibérico.
The hams and shoulders of the denomination have processing standards, with special features such as the meat of the animal and the healing process in special cellars that receive cold and dry winds from the mountains of Gredos and Béjar. Drying of hams is usually over the year, while the shoulder will need more than half a year.
These hams and Guijuelo Iberian shoulders come exclusively from the Iberian race, allowing crossings controlled Duroc pigs, although obtaining a minimum of 75% of Iberian purity.
The hams and shoulders with D.O. Guijuelo have labelling with a unique numbering that occurs in the inviolable seal, as well as a model with a color, which will vary depending on the quality of the ham.
Only a limited number of parts per year be certified with the Guijuelo Denomination of origin, that they meet a series of criteria to be certified.
Region: Guijuelo (Salamanca)
Breed: Pure Iberico de bellota
Part of the pig: rear leg
Breeding is done in different pastures of Zamora, Salamanca, Toledo, etc, while the area of sacrifice and cured corresponds to the municipalities of the southwest of the province of Salamanca (located approximately 1000 meters above the sea level). Curing is carried out to the air and dry continental climate with constant winds coming from the Sierra de Gredos and Béjar is suitable for this process.
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