Iberian products of Salamanca mean quality. This Certification Mark, recognised in 2005, offers selected Iberian products of Salamanca, in particular steaks, chorizos, salchichones, cured hams and pork shoulders.
Their secret resides in the excellent raw material: the Iberian pig fed on a natural diet, slaughtered, butchered and elaborated in the province. The minimum slaughter age of the Iberian pig goes from 10 to 13 months.
Another important aspect is the careful and peculiar elaboration: the selection of loins, diameter of mincing plates, spices, maturation time, etc. This curing process is favoured by an ideal orography and an optimal weather.
The fulfilment of strict requirements help to obtain a homogeneous controlled product of high quality. An external and independent certification entity certifies the products and guarantees their control in every phase of the production and elaboration. Only the products with this identification are considered the authentic Iberian products of Salamanca, with certified quality.