Transcript the origin of the best products

Presentation of
Iberian pork products
•Since
1910
•Elaboration
•Hams,
of Iberian pork products
loins, pork sausages
Iberian pork
products
A combination of:
-
the natural food given to the animals
-
reared in an ideal climate
-
a completely natural curing system
-
slow and meticulous processes give each item the delicate
aroma and taste
•
Original Iberian Peninsula stock
•
Found in south-east Spain
•
Characterised by its extensive exploitation
system and the high quality of its meat.
•
Located in the province of Salamanca
(certified SPECIAL HEALTH PROTECTION)
•
pure Iberian pigs of the Lampiño and Retinto strains
•
They are given time to acquire:
- The right age (12 to 14 months)
- The shape of the muscles and skeleton (the entipao),
(certified SPECIAL HEALTH PROTECTION)
•
The correct weight (100 kg)
Taken to the pasturelands of Salamanca,
Extremadura, and Andalusia in late October
The Great Evergreen Oak of the Tejeda Pastureland
Awaiting the arrival of the autumn rains and the
grass shoots that represent a magnificent
complement to the nutrients of the acorns.
The start of the pasture season
on the Tejeda Pastureland
Valencia de la Encomienda
pastureland for mid-season
Enjoy the acorns and the green grass of the first
autumn rains
Acorns and leaves from the
evergreen oaks, cork oaks,
and gall oaks Valencia de la
Encomienda pastureland
for mid-season
Searching for acorns in the Montellano pastureland
Once the pastureland season has finished and the
animals have reached their correct weight (170 kg),
they are taken to Guijuelo for slaughter.
PRODUCTIVE PROCESS
Iberian ham require natural optimum curing
process which lasts between 20 and 30 months
1. Quartering
2. Salting
3. Washing
4. Drying
5. Maturing
6. bouquet.
1. Quartering
 The carcass of the pig is dismembered.
 The hams and shoulders of ham profiled with
the characteristic “V-shaped” cut.
2. Salting
Add salt to the muscular mass
Favours the dehydration of the limbs of the pig
and their perfect conservation
3. Washing
Washed in warm water to eliminate the salt
Subsequently shaped
4. Drying
Storing at natural drying warehouses
Eliminate the humidity from the hams and
shoulders of ham.
Remains for some 10 months.
5. Maturing
Taken down to the storerooms
Kept for between 1 and 2 years
The hams and shoulders of ham are mature
slowly
6. Bouquet
Tasted by master ham curer to make sure that the
curing process has been correct
PRODUCT CATALOGUE
A.
Castro y González, s.a catalogue of Iberian products is as follows:
ACORN-FED IBERIAN HAM
DEBONED ACORN-FED IBERIAN HAM
IBERIAN HAM
VACUUM-PACKED DEBONED IBERIAN HAM
ACORN-FED IBERIAN HAM SHOULDER
DEBONED AND VACUUMED-PACKED ACORN-FED IBERIAN HAM SHOULDER
IBERIAN HAM SHOULDER
DEBONED AND VACUUM-PACKED IBERIAN HAM SHOULDER
SLICED ACORN-FED IBERIAN HAM
TYPES OF HAM
The characterisation of the products depends:
- The food given to the animals
- The final phase of fattening
ACORN IBERIAN HAM:
- Pigs are fed on acorns and natural grass
- Acorn pigs are slaughtered at the age of between 15 and 18
months.
IBERIAN HAM:
- Iberian pigs feed for the rest of the year free-range on cereals.
- Slaughtered at an age of between 12 and 15 months.
NUTRITION
Acorn Iberian ham nutritional information (100g):
Water: 36,6 g.
Proteins: 30 % of biological quality (easily assimilable and with
a high content of essential amino acids).
 Fats: 29,5 g.
Fatty acid content:
- Saturated:
- Miristic: 1,26 g.
- Palmitic: 22,64 g
- Stearic: 8,92 g.
- Monounsaturated:
- Palmitoleic: 4,22 g.
- Oleic: 54,36 g.
NUTRITION
Acorn Iberian ham nutritional information (100g):
- Polyunsaturated:
-Linoleic (C18:2) W-6: 6,62 g.
-Linolenic (C18:3) W-3: 0,53 g.
-Araquidonic (C20.4) W-6: 1,45 g.
-Cholesterol: 55-70 mg/100 g.
Vitamins (mg/100g edible portion):
Titamin: 0,86 mg.
Riboflavin: 0,22 mg.
Niacin: 4,5 mg.
Pyridoxin: 0,25 mg.
Cianocobalamin: 18,36 mg.
Folic acid: 18,09 mg.
Chlorides (CINa): 3,8%
 Caloric value: 240-250 kcal/100 g.
The origin of the best product
Genuine 100% acorn ham
Slaughtered at the right age
Provide hams and shoulders of ham that are
"unique in the world".
The origin of the best product
Achieved extraordinary hams with a stamp of
guarantee and quality.
Award Quality Control of The Hams of The
Guijuelo Denomination of Origin.
(Only selected items have the privilege of
bearing the label of the Guijuelo
Denomination of Origin.)
Iberian pork products
The delicate aroma and taste
High nutrition
High quality guarantee
Presented by
SpanishCut
The Sole Agent of
at Hong Kong.
Thanks you
for the time watching this presentation.