MIGUEL & MIGUEL

Iberian Black Pork Sausages, Hams and Preparation of Pork Meat

Ham obtained from Iberian Pork reared in full harmony with nature, in a “montanheira” regime lasting 14 to 18 months. The Iberian Pig goes into “montanheira” weighing around 80 kg and gains approximately 90% of its original weight by eating 7 to 10 kg of acorn and grass every day, which causes a daily weight gain of around 1 kg.

This yields the Iberian Pork with most oleic acid (acorn or “bellota”) in its intramuscular mass, as it completes 2 cycles of “montanheira”. 38 Months “Bellota” Premium Iberian Pork Ham is of a darker tone, with a more intense taste and aroma, due to its oleic acid contents and a curing time of 38 months. These features make 38 Months “Bellota” Premium Iberian Pork Ham an ideal tasting experience for true lovers of Iberian Pork ham.

- Curing: 38 months
- Approx Weight: 6kg-8kg

Iberian Pork Ham obtained from animals that entered “montanheira” weighing 80/105 kg and gaining around 60% of their original weight feeding on acorns and grass.

30 Months “Bellota” Reserve Iberian Pork Acorn Ham, cured during 30 months, has characteristic taste and aroma, in which sweet and salty merge in harmony with the intramuscular fat, which melts slowly, giving it distinctive texture and taste.

- Curing: 30 months
- Approx Weight: 6kg-8kg

Ham obtained from Iberian Pigs that gained around 30% of their original weight in “montanheira” feeding on acorns and grass and finishing the remaining diet with rations of cereal.

24 Months “Recebo” Iberian Pork Ham has a cure of at least 24 months. It has a lighter tone and smooth texture that is easy to cut.

The taste and aroma are less bold and ideal for a snack or light meal.

- Curing: 24 months
- Approx Weight: 0.100kg

Ham obtained from Iberian Pigs that gained around 30% of their original weight in “montanheira” feeding on acorns and grass and finishing the remaining diet with rations of cereal. 24 Months “Recebo” Iberian Pork Ham has a cure of at least 24 months. It has a lighter tone and smooth texture that is easy to cut. The taste and aroma are less bold and ideal for a snack or light meal.

- Curing: 24 months
- Approx Weight: 0.100kg

Iberian Pork Ham obtained from animals that entered “montanheira” weighing 80/105 kg and gaining around 60% of their original weight feeding on acorns and grass.

30 Months “Bellota” Reserve Iberian Pork Acorn Ham, cured during 30 months, has characteristic taste and aroma, in which sweet and salty merge in harmony with the intramuscular fat, which melts slowly, giving it distinctive texture and taste.

- Curing: 30 months
- Approx Weight: 0.100kg

Ham obtained from Iberian Pork reared in full harmony with nature, in a “montanheira” regime lasting 14 to 18 months. This yields the Iberian Pork with most oleic acid (acorn or “bellota”) in its intramuscular mass, as it completes 2 cycles of “montanheira”. 38 Months “Bellota” Premium Iberian Pork Ham is of a darker tone, with a more intense taste and aroma, due to its oleic acid contents and a curing time of 38 months.

These features make 38 Months “Bellota” Premium Iberian Pork Ham an ideal tasting experience for true lovers of Iberian Pork ham.

- Curing: 38 months
- Approx Weight: 0.100kg