Spanish ham is a friend of environmental sustainability.

Today, a large part of society wants to know where their food comes from and what the entire production process is like, demanding that all processes be sustainable and environmentally sustainable. In addition, when dealing with animals such as pigs, consumers of this product expect these animals to have an acceptable quality of life and to live in places that are healthy for them.

We know that not all these requirements are always met and that a large part of the foods you consume daily contain ingredients that you do not know about, although everything is regulated in the food industry, not everything is always complied with according to the law, so before consuming a product it is important to know its origin.

Iberico ham is an artisanal practice.

The curing of the ham lasts approximately 36 months, it is done in a natural way, without chemicals, without hormones or antibiotics or artificial products that alter the quality and flavor of the ham, it is only cured with salt and dried in the open air without chemical preservatives, that is, the Iberian ham that reaches your table is completely handmade, its color and flavor is natural, it is a fresh taste so you can transport you to the pastures of Spain.

As we have previously mentioned in our blogs, the Iberian pig is raised and fed in the dehesas of Spain, in fields where they are fed with fresh herbs and acorns that help to double their size, preserve the good health of the pigs and above all, help not to contaminate neither the animal nor the environment, all this thanks to the fact that each pig has large areas of land to be raised and well cared for.

Practices to protect agricultural biodiversity

The ideal is to protect the quality of life of the Iberian pig in order to maintain a healthy and sustainable agricultural biodiversity. Most of the pork consumed daily comes from breeds prized for their high yields.

Ancestral breeds, although not the most profitable for our industrial way of producing food, are priceless and maintaining a healthy number of them is paramount. The Iberian pig belongs to the Sus scrofa domesticus family and differs greatly from the conventional domestic pig or Sus domesticus.

As long as we consume Spanish ham, we will be preserving the ancestral Iberian pigs, which means they will surely have a bright future.

Positive impact on agricultural tourism.

Spain is known for producing the best Iberian ham, integrating the quality of life of the pigs and offering tourists the opportunity to visit the dehesas to see how they live and feed the black pigs. Quite a spectacle! Moreover, being a major producer, the community depends on this product as one of the main sources of income for the country.

So if you are thinking about ham, remember that the best is Iberian, it is sustainable with the planet and the whole environment is kind to the care of animals.