Iberico Porks destined for acorn, whether of the 100% Iberian breed, from which 100% Iberian acorn-fed hams or also called "Pata Negra" (black label) are obtained, or the 50-75% Iberian pigs , from where the Iberian acorn-fed hams are obtained (red label), all, once a year, are taken to graze acorns and herbs to the pastures. The pigs of Arturo Sánchez have the luck, the advantage and the particularity, characteristics that we also benefit from, that they go to the pastures for two seasons; 100% Iberico double acorn-fed hams with two Montanera.
"Arturo Sánchez" Gran Reserva Iberico Ham.
The pigs from which this magnificent and delicious delicacy is obtained have the opportunity to make two montaneras, unlike the other Iberian pigs destined for acorn, which only make one season. Pigs eat twice the acorn and grass and are reared exercising in freedom for twice as long, reaching an age of around two years; As a result, they achieve a more complete muscle and bone development, with an infiltration of heart-healthy fat, whose contribution of oleic acid is only surpassed by olive oil and providing the hams with many more nuances in flavor, aroma and texture.
The combination of the 100% Iberico purebreed, the age (which is practically double the usual) and the diet, results in a unique meat quality and infiltrated fat.
This is the basis for the production of Arturo Sánchez hams, unique among Iberian ham, because they are different from their origin.
Time is an ally only if you know how to wait: two years of life in freedom in the pasture, with two montaneras to guarantee the double contribution of acorn and its healthy nutritional properties, and, later, a minimum of 48 months of curing in Guijuelo In natural dryers in the cold and dry wind of the Béjar and Gredos mountains they make it one of the best Iberico hams in the world.
Arturo Sánchez Reserva Iberico Ham.
The differences between the Gran Reserva Ham and the Reserva are very few. The first and most obvious is the racial purity of the pigs. In this case the specimen is 75% Iberian breed (red bridle), the mother being 100% pure Iberian breed and the father 50% Iberian breed. They also graze in the same pastures for two montaneras, but it is slaughtered around 18-20 months, twice as long as pigs in the same category.
The other difference is the ripening of the piece, being that of the Gran Reserva Ham for a minimum of 48 months, even reaching 6 years, and the Reserve Ham for a minimum of 36 months.
The price of the Iberico ham obtained from these pigs is a little cheaper, but you have to have a very trained palate and it would still cost horrors, to be able to differentiate them simply by taste or smell. With this I am giving you a clue of which Iberian ham to buy if you are not a very purist.
Arturo Sánchez Pork Shoulder Ham.
The forelimbs of Arturo Sánchez's pigs are pieces to take into account if you don't want to spend more money. For a cost less than 75% of what the ham is worth, you have a product with the same exquisite quality but much cheaper.
The Arturo Sánchez Gran Reserva Shoulder ham, with the same characteristics as 100% Iberian ham, since they are obtained from the same specimen, has a natural curing period of more than 30 months and a point of salinity and perfect fat infiltration. Of course, you should know that the shoulders have a higher percentage of external fat.
From the same 75% Iberian acorn-fed and double montanera pigs, from which the Reserva hams are obtained, the Arturo Sánchez Reserva Bellota Shoulder Ham is produced. With a minimum curing of 24 months, always matured in natural drying rooms and wineries in Guijuelo.
In our online spanish ham store we offer you Arturo Sánchez Iberian products at the best price; without competition.
If you feel like it, take a look at our website. You already know that at any time you can call us by phone or use the online chat of the page to ask us the question that you want.
Until next time, I don't know when it will be, but it will be with "Pasión".