4. Since 1910 Elaboration of Iberian pork products Hams, loins, pork sausages

5. Iberian pork products A combination of: -the natural food given to the animals -reared in an ideal climate -a completely natural curing system -slow and meticulous processes give each item the delicate aroma and taste

6. Original Iberian Peninsula stock Found in south-east Spain Characterised by its extensive exploitation system and the high quality of its meat. Located in the province of Salamanca (certified SPECIAL HEALTH PROTECTION)

7. pure Iberian pigs of the Lampiño and Retinto strains They are given time to acquire: - The right age (12 to 14 months) - The shape of the muscles and skeleton (the entipao), (certified SPECIAL HEALTH PROTECTION) The correct weight (100 kg)

8. Taken to the pasturelands of Salamanca, Extremadura, and Andalusia in late October The Great Evergreen Oak of the Tejeda Pastureland

9. Awaiting the arrival of the autumn rains and the grass shoots that represent a magnificent complement to the nutrients of the acorns. The start of the pasture season Valencia de la Encomienda on the Tejeda Pastureland pastureland for mid-season

10. Enjoy the acorns and the green grass of the first autumn rains Acorns and leaves from the evergreen oaks, cork oaks, and gall oaks Valencia de la Searching for acorns in the Montellano pastureland Encomienda pastureland for mid-season

11. Once the pastureland season has finished and the animals have reached their correct weight (170 kg), they are taken to Guijuelo for slaughter.

12. PRODUCTIVE PROCESS Iberian ham require natural optimum curing process which lasts between 20 and 30 months 1. Quartering 2. Salting 3. Washing 4. Drying 5. Maturing 6. bouquet.

13. 1. Quartering  The carcass of the pig is dismembered.  The hams and shoulders of ham profiled with the characteristic “V-shaped” cut.

14. 2. Salting  Add salt to the muscular mass  Favours the dehydration of the limbs of the pig and their perfect conservation

15. 3. Washing  Washed in warm water to eliminate the salt  Subsequently shaped

16. 4. Drying  Storing at natural drying warehouses  Eliminate the humidity from the hams and shoulders of ham.  Remains for some 10 months.

17. 5. Maturing  Taken down to the storerooms  Kept for between 1 and 2 years  The hams and shoulders of ham are mature slowly

18. 6. Bouquet Tasted by master ham curer to make sure that the curing process has been correct

19. PRODUCT CATALOGUE  A. Castro y González, s.a catalogue of Iberian products is as follows:  ACORN-FED IBERIAN HAM  DEBONED ACORN-FED IBERIAN HAM  IBERIAN HAM  VACUUM-PACKED DEBONED IBERIAN HAM  ACORN-FED IBERIAN HAM SHOULDER  DEBONED AND VACUUMED-PACKED ACORN-FED IBERIAN HAM SHOULDER  IBERIAN HAM SHOULDER  DEBONED AND VACUUM-PACKED IBERIAN HAM SHOULDER  SLICED ACORN-FED IBERIAN HAM

20. TYPES OF HAM The characterisation of the products depends: - The food given to the animals - The final phase of fattening ACORN IBERIAN HAM: - Pigs are fed on acorns and natural grass - Acorn pigs are slaughtered at the age of between 15 and 18 months. IBERIAN HAM: - Iberian pigs feed for the rest of the year free-range on cereals. - Slaughtered at an age of between 12 and 15 months.

21. NUTRITION  Acorn Iberian ham nutritional information (100g):  Water: 36,6 g.  Proteins: 30 % of biological quality (easily assimilable and with a high content of essential amino acids).  Fats: 29,5 g.  Fatty acid content: - Saturated: - Miristic: 1,26 g. - Palmitic: 22,64 g - Stearic: 8,92 g. - Monounsaturated: - Palmitoleic: 4,22 g. - Oleic: 54,36 g.

22. NUTRITION  Acorn Iberian ham nutritional information (100g): - Polyunsaturated: -Linoleic (C18:2) W-6: 6,62 g. -Linolenic (C18:3) W-3: 0,53 g. -Araquidonic (C20.4) W-6: 1,45 g. -Cholesterol: 55-70 mg/100 g.  Vitamins (mg/100g edible portion):  Titamin: 0,86 mg.  Riboflavin: 0,22 mg.  Niacin: 4,5 mg.  Pyridoxin: 0,25 mg.  Cianocobalamin: 18,36 mg.  Folic acid: 18,09 mg.  Chlorides (CINa): 3,8%  Caloric value: 240-250 kcal/100 g.

23. The origin of the best product Genuine 100% acorn ham Slaughtered at the right age Provide hams and shoulders of ham that are "unique in the world ".

24. The origin of the best product Achieved extraordinary hams with a stamp of guarantee and quality. Award Quality Control of The Hams of The Guijuelo Denomination of Origin. (Only selected items have the privilege of bearing the label of the Guijuelo Denomination of Origin.)

25. Iberian pork products  The delicate aroma and taste  High nutrition  High quality guarantee

27. Thanks you for the time watching this presentation.