"Tradition, quality and above all, to live up to our parents is our mission."
Miguel Ángel Prieto
From the field to your table
"We have known our pigs by name since birth, we know what they eat and how they are raised" - Faustino Prieto
We prepare hams and sausages that come only from the cattle we raise. We control all the life of our pigs, we bring them to the world, we keep them on the farm until 4 months and we move them to our pastures so that they can finish growing in freedom with natural food and feed made by ourselves.
The Iberian ham of cebo is one of the delicatessen of our brand from pigs reared in freedom. It comes from Iberian pigs feed naturally of own formula, grass and acorn. This type of Iberian ham has been cured in natural dryers and cellars for more than 30 months and is prepared in a completely natural way as tradition dictates.
The Iberian ham of acorn is the star of the Iberian hams. This black leg, of fine cane and excellent flavor, has been cured for several years in natural dryers and traditional cellars in the region of Guijuelo. Acorn-fed Iberian ham is prepared in a natural way. It comes from Iberian pigs fed with acorns in montaneras of Castilla y León and Extremadura.
It comes from the front leg of the Iberian pig fed with acorn in montanera and bred in freedom. The paleta (shoulder) is somewhat smaller than ham and requires a shorter curing process, lasting a maximum of 36 months. The processing is completely natural and traditionally cured in natural dryers with long curing processes.
This big reserve acorn paleta (shoulder) goes way beyond any quality seal. It is with the gran reserva ham, the jewel of our crown. A separate and unique acorn paleta from which we elaborate a very limited production due to the long period of curing and the rigorous pre-processing selection process. Exclusive for consummate lovers of the paleta and for...
Iberian sobrasada (soft spicy sausage) is our gourmet products with the best reception of our customers. Elaborated in a completely handmade way, it contains lean Iberian pork meat, fresh Iberian fat, garlic, sweet paprika and spicy paprika. It contains a high content of Vitamin B1, B3, oleic acid, omega 3 and Omega 6.
Narrow 3-month curing salchichón elaborated in a 100% natural way. The Iberian sausage is made from lean meats of the highest quality, pepper and contains no artificial additives. Our sausage is stuffed in natural pork tripe and cured in natural dryers.
The acorn-fed Iberian morcón is the sausage that everyone should try. Similar to the Iberian chorizo except that it is stuffed into broader natural blind casings and meats with very little fat are used resulting in a more intense flavor after its curing that reaches up to eight months. With lean meats of first quality Iberian pork, paprika, garlic and...
Salchichón made with lean meats of first quality Iberian pork, without artificial additives. Our Iberian acorn-fed sausage is stuffed in natural pig gut and cured in natural dryers that make its flavor unmistakable.