Ibéricos Montesano

At Montesano we have been faithful to a philosophy, a belief, a way of life for three generations. Three generations with the same vision and the same direction. Beliefs around a cult of family values, a bond that over the years grows stronger and stronger to be able to reach all parts of the world to share our legacy, a cult of tradition, where the important thing is to preserve the craftsmanship that makes our Iberian hams masterpieces for the palate and a cult for pleasure, where we take care of all the details of the process. This process lasted for years, from the breeding and care of the animal, to the curing period of more than 4 years. Years of dedication that for us has become a philosophy, a way of life, a cult, a cult of the Iberian pig!

Dehesa de Extremadura, the ideal place for the production of Iberian pork products.

Montesano Extremadura was founded in 1998 in Jerez de los Caballeros, in the south of the province of Badajoz, in the area known as the cradle of the Iberian pig. We looked for the most suitable place for the production of Iberian pork products, where the conditions were most suitable, that is, in the heart of the Extremadura dehesa, a unique ecosystem where most of the Iberian pigs are fed in a natural way. It is for this reason that we have created the necessary infrastructures so that the complete cycle of rearing, fattening, slaughtering and processing of the pieces is confined to such an emblematic natural area. By locating our company in the heart of the Extremadura pastureland, we guarantee the optimal rearing of the animals; and with environmental conditions of temperature, humidity and altitude, ideal for the drying and curing of Iberian sausages, to which must be added the knowledge inherited from the family tradition, as well as the dedication and experience in each of the processes we carry out.

An environment enclosed for grazing where holm oaks and cork oaks grow, the fruit of which is the acorn, appreciated by the pigs and which gives the Iberian acorn-fed ham that indescribable and wonderful flavour.

Denomination of Origin Dehesa de Extremadura

Montesano Extremadura currently has 850 hectares of pasture land, 1,500 purebred Iberian pigs and 22,000 piglets per year. All this allows us to look to the future with optimism to offer you a product with all the guarantees and with all the Iberian flavour. A company whose solid foundations are based on a deep respect for tradition and the application of the most modern technologies in all the production processes of our products.

Montesano is committed to expanding the magical land of Extremadura, where most of the Iberian pigs are reared, to become a reference point for the Iberian pig, with the Extremadura Denomination of Origin.

The production of the Iberian pig needs the conservation of the dehesas and vice versa: the dehesa requires the presence of the Iberian pig in order to maintain its ecological balance. 

Process of elaboration of hams and Iberian products inherited from tradition

The current production process is heir to the traditional method. A process that follows the natural cycle of the seasons. Its elaboration has been based on homemade practices inherited by tradition and nowadays helped with controlled processes that have managed to perfect and optimise methods, which ensure quality at optimum levels. Tradition and new technologies have been combined to obtain these gastronomic jewels, where patience is one of the fundamental ingredients for the production process to be optimal. At Montesano, time stands still in the drying sheds to carry out a lengthy artisan curing process. Dedication and experience are fundamental in each stage of production, in which the curing of a 100% D.O. Extremadura Acorn-fed Acorn-fed Ham requires at least 5 years.

With the daily dedication of our master ham makers who taste the products to give their approval, and which result in obtaining the highest award of the iTQi prizes, considered the Michelin Stars of foodstuffs.

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