Martín Berasategui, our brand ambassador, reveals one of the secrets of Aljomar's flavor: the natural breeding of its magnificent Iberian pigs, which are currently grazing freely in the pastureland.
We are in the Montanera months, an essential period to achieve the quality of Aljomar acorn-fed Iberian sausages and meat.
Montanera, rich in ripe acorns and fresh grass
During this stage, which lasts approximately until March, the pigs travel about 10 kilometers each day in search of food and consume between 7-10 kilos of ripe acorns daily, in addition to fresh grass and other natural resources obtained from the countryside.
During their long walks, the animals exercise continuously and thus, while gaining weight, they achieve a better distribution of intramuscular fats, which determines the exquisite flavor of their Iberian meat.
Thanks to the Montanera, with such a varied and natural diet, it is easy to imagine the texture, the nuances, the aroma and the great qualities of the Iberian products that Aljomar brings to our tables.
As Martín says: Aljomar Iberian hams and cured meats are a true luxury for the palate!!!!
