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Iberian Bellota Ham
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The Iberian pig - A unique and exclusive race of the Iberian Peninsula
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The first secret of the uniqueness of the Iberian products, is the Iberian breed, characteristic of our peninsula, a descendant of the southern Mediterranean boar, raised mainly in southwest Spain and southeastern Portugal, whose genetic characteristics give it an absolute exclusivity. 
The chief hallmark is the ability to infiltrate the fat from the diet in the rangelands acorns during the time of the Montanera (acorns, grass and feed), resulting in features white streaks in the flesh, synonymous with quality and responsible texture, aroma and unique taste of the products resulting therefrom.
However, under the so-called "purebred Iberian", there are several breeds and varieties of Iberian pork, such as hairless and among the black undercoat, the Extremadura and Portugal (Alentejo), between the jet black or red, the gray and golden between blondes and tainted feature race of the Sierra de Huelva.
When talking about one of the Iberian pig main points is the fact whether we are talking about a cross Iberian pig (Iberian mother and father Duroc pig) or Pure Iberian (father and mother Iberian). Normally in products of high quality / gourmet we're talking about purebred Iberian (100% Iberian).
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Portugal, the real secret
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 In 2005 Julian Martin Group that sells sausages and Iberian hams Guijuelo proceeds to purchase from the Portuguese company Barrancarnes (market leader in the Iberian Pork Ham in Portugal), a company located in the Alentejo Portuguese (foothills of the Sierra Morena), near Jabugo.
The main reasons have been searching for the Group with a supply of pure Iberian acorn products exceptional and very large quantities. More specifically:
Alentejana Iberian race: Iberian Pure 100%, historically preserved in Portugal (without crosses), now considered one of the purest breeds in the existing Iberian Iberian Peninsula.
Mounted (acorn) Alentejo: A total area of 1,125 hectares (3.9 million hectares in total of the Peninsula), with a high density of oaks and cork (an ecosystem virtually disappeared in Spain).
Microclimate (foothills of the Sierra Morena), with conditions similar to those of Jabugo, complement the type of product manufactured in Guijuelo.
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Bellota-Dehesa-Montanera, the magic triangle.
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 The miracle of the Iberian would be impossible without the existence of the pasture (3.9 million ha in the Iberian Peninsula), a unique ecosystem of Mediterranean forests, dotted with oaks and cork oaks that are combined with a rich variety of grasses.
In Spain the main areas of pasture are found in Extremadura and Western Andalusia, and a certain presence in Castilla y Leon, Castilla-La Mancha and Madrid.
In the case of Portugal (35% of the total pastures of the Iberian Peninsula) main extensions are in the Alentejo Portuguese).
It is in this scenario where the Iberian pig enjoys an ideal setting, with a life of freedom involved in clean air and a natural full power, the base of the acorn is rich in oleic acid and responsible for the fat that melts in your mouth and the unique flavors and aromas of pork.
At the time these fruits falling (phase called "open range", which lasts from late October until February), the animals travel long distances in their search, giving your muscles a high degree of consistency and infiltration fat in meat, typical characteristics of Iberian products.
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Prestige & Tradition Tenerife
Race :
Iberian
Food :
Bellota for 4 months corresponding to Montanera on the Iberian Peninsula.
SALTING MANUAL :
Stacking system, with half the turning process.
Maturing :
Made in dryers and natural holds in the facilities of Portugal.
Maturing Ham 30 months.
Maturing Palette: 20 month.
Taste :
Bright streaks, melts in the mouth. Red meat marbling-pearly white, delicate flavor and soft, slightly salty. Homogeneous and slightly fibrous texture.
VISUAL ASPECT :
Elongated, thin legs. Black Hoof. Beef with red shades in clear bright colors.
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