When Iberian pigs are still piglets, they stay in the pigsty until the cork and gall oak trees in the dehesa are heavy with acorns. They are then moved to the pasture, where they live free-range until they are slaughtered. Four factors make Iberian hams and shoulders a gastronomic wonder: the breed, indigenous to Spain, whose meat has a truly exceptional taste; the ecosystem of the dehesa, with its cork, holm and gall oak woods that cover the south-west of the Iberian peninsula, bearing the acorns that are the pigs' main feed for the months before they are slaughtered; the careful handling of the free-range reared pigs; and the slow, measured natural curing system that brings the very best out of these Iberian hams only after many months.
Click here to read the full article from D.O.P Jamon de Huelva about the dry-cured ham of Huelva
Spanish food for wholesale in the UK Chambergo Organic, will be visiting London in connection with the IFE Food Fair 09. The Spanish company from Sevilla is producing a range of high quality organic olive oils and organic conserve. Oils are available both for retail, for HORECA and for private label solutions. Last years winner of "Best new organic product 2008" in Spain, has recently received a BioFach 2009 recommendation, for its single variety arbequina olive oil. The products are currently sold in Canada, Japan, Poland, Norway, Bulgaria, Germany and the aim is to find partners in the UK.
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Organic almonds
Bread products (picos, roscos)
Organic products (jams, pasta, snacks, crackers, rice)
Refined sunflower oil in PET
