Sustainable farming in the heart of the Extremaduran pastures
The Iberian pigs are raised extensively in the heart of the "Dehesa Extremeña", in an area that meets the optimal conditions for the best development and breeding of the best specimens of the Iberian pig.
It is a traditional extensive livestock, the animals are always free, which promotes animal welfare, which later translates into the quality of the product.
At the same time, farms are sustainable, with a maximum of 8 animals per hectare, which avoids overloading the system, respects the pasture's own ecosystem and minimises the erosion.
The pigs are slaughtered when they are at least 12 months old, once they have a high level of muscle development and therefore a higher meat yield.
How to use
It is ideal for a snack accompanied with the rest of La Chinata Ibéricos, with a cheese board or as a starter and pairs very well with red wines such as Cepas El Raposo.
Once opened, store in a cool, dry place.