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One of the most notable features of this reserve is the exceptional purity of Iberian pig chosen for these hams. A certificate confirming the purity of the breed has been confirmed through DNA testing conducted by researchers at genetics department of at the University of Cordoba. Each ham comes with its own DNA certificate.
The Albarragena ham is exceptional in every way. Named after the Albarragena river, which carries away the rainwater of the Sierra de San Pedro in the province of Extremadura, between Albuquerque and San Vicente de Alcantara, these hams have been cured and aged for 3 years in natural drying rooms and have fully benefited from the optimal climate of the area.
For the production of the Albarragena series, we worked with different groups of pure-breed Iberian pigs.
The animals were born in February 2005 and slaughtered in February 2007. They were reared in the semi-wild pastures of southwestern Spain, with a density of roughly 6-10 hectacres per animal (10 times more than other pigs). The Iberian pigs chosen for this special reserve spent the spring and summer of 2006 feeding exclusively on the natural resources offered by the ecosystem of the “dehesa”, the natural pastures, such as grass, herbs, roots and tubers. In the spring of 2006 the average weight of each animal was 72 kg.
At the end of February 2007, the average weight had risen to 170 kg. The salting process is carried quickly after slaughter, using strictly traditional, artisan techniques.
Albarragena hams have a special texture thanks to the acorn-rich diet and the purity of the breed. Tastewise, the ham is surprisingly devoid of salt and instead remarkably sweet. These are extraordinarily healthy hams, with an oleic acid profi le of 58.29% (the “de bellota” label acorn requires a 54% minimum oleic acid). Despite the improvements made, regarding the now-famous Alba Quercus series, we have kept the price of 1,500€ ($2,200) per leg.
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