Dry cured - Garimori Guijuelo

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The best Ibérico pigs, raised on the open-range on a diet of Holm oak acorns, turning our acorn-fed hams into a veritable delicatessen.

The production process of an acorn-fed ham is based on a traditional method involving dry-salt curing. Curing or ageing takes place gradually in the drying sheds of our facilities where the hams are hung during a minimum period of 36 months, meticulously overseen by our production and quality manager, duly maintaining adequate temperature and humidity conditions throughout the entire period to ensure maximum quality of the exquisite Garimori Acorn-Fed Ham.

Ingredients: Fresh ibérico pork ham, salt, LACTOSE, sugar, preservatives, E252 (potassium nitrate), E250 (sodium nitrite) and antioxidants E331iii (trisodium citrate) and E301 (sodium ascorbate).

Nutritional values:

NUTRITIONAL INFORMATION, MEAN VALUES PER 100 GRAMS
FEED			ACORN
Energetic value			1608 kJ / 386 kcal
Fats			25 g
Of which saturates			7.4 g
Carbohydrates			1.2 g
Of which sugars			0.7 g
Proteins			39 g
Salt			3.2 g

The extraordinary Garimori Cebo Ham is obtained from Ibérico breed pigs that are raised on a natural diet of soy, wheat, barley or corn.

Salting is the most important step in the production process. Once the ham is salted it is hung in natural drying sheds in order to favor marbling of the external fat into the intramuscular fibers. The curing process in the drying sheds, which takes a minimum of 24 months, comes to its end once the desired ageing has been reached, with which an unparalleled flavor and aroma is achieved.

NUTRITIONAL INFORMATION, MEAN VALUES PER 100 GRAMS
FEED	CEBO	CEBO CAMPO
Energetic value	1551 kJ / 372 kcal	1569 kJ / 377 kcal
Fats	25 g	25 g
Of which saturates	9.0 g	8.2 g
Carbohydrates	0.8 g	0.9 g
Of which sugars	0.6 g	0.8 g
Proteins	36 g	37 g
Salt	3.3 g	3.4 g

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The shoulder ham is obtained from the front limbs of the Ibérico pigs. It is smaller than the ham, yet many will be surprised by its juicy, tender meat.

The Ibérico Shoulder Ham is first covered in sea salt and then hung to dry in artificial drying sheds, with its curing process finishing up in natural drying sheds where thanks to Guijuelo’s incomparable climate they mature to perfection. This is another of Garimori’s exceptional products, which certainly has nothing to envy the ham.

Ingredients: Fresh ibérico pork shoulder ham, salt, LACTOSE, sugar, preservatives (E252 (potassium nitrate), E250 (sodium nitrite) and antioxidants E331iii (trisodium citrate) E301 (sodium ascorbate).

Nutritional values:

NUTRITIONAL INFORMATION, MEAN VALUES PER 100 GRAMS
FEED	CEBO	CEBO CAMPO	ACORN
Energetic value	1572 kJ / 378 kcal	1626 kJ / 391 kcal	1665 kJ / 400 kcal
Fats	27 g	27 g	27 g
Of which saturates	9.0 g	8.0 g	7.0 g
Carbohydrates	0.7 g	0.9 g	1.1 g
Of which sugars	0.5 g	0.6 g	0.9 g
Proteins	33 g	36 g	38.1 g
Salt	3.4 g	3.3 g	3.5 g

Production of our Ibérico sausage meats starts with painstaking selection of the leanest meat from our Ibérico pigs. Once the selection has been made, the meat is thickly grinded to make chorizo, or finely grinded to make salchichón, after which the necessary seasoning is added depending on each case.

The main ingredients used in the production of Ibérico chorizo are salt, paprika and natural spices such as garlic and oregano. In the case of the Ibérico salchichón the main ingredients are again salt and other natural spices such as black pepper.

Encasing of both our products can be done in two different ways: in artificial casing, Ibérico vela and in natural tripe, Ibérico cular. Drying of our Ibérico sausage meat takes place in our facilities’ natural drying sheds, hence obtaining two of the most characteristic products of the Ibérico pig.

IBÉRICO LOIN PIECE:

Our Iberico loin sausage is a whole piece of loin, from the best Iberco pigs, which is marinated with salt, paprika and natural spices. Once the loin is seasoned, it will remain at rest for a while before being put in natural or artificial casing. Its curing process is slow, but it guarantees, once finished, the Garimori quality.

Ingredients: Ibérico pork loin, salt, sweet paprika, LACTOSE, antioxidants (E-300 (ascorbic acid) and E331iii (trisodium citrate), preservatives E252 (potassium nitrate), E250 (sodium nitrite), granulated dehydrated garlic, oregano and artificial collagen casing. May contain MILK proteins, SULPHITES and WHEAT flour (gluten).

Nutritional values:

NUTRITIONAL INFORMATION, MEAN VALUES PER 100 GRAMS
Energetic value	1818 kJ / 436 kcal
Fats	29 g
Of which saturates	12 g
Carbohydrates	0.8 g
Of which sugars	0.5 g
Proteins	43 g
Salt	1.5 g

IBÉRICO CHORIZO:

Ingredients: Ibérico pork meat, Dehydrated powdered MILK, sugar, preservative E250 (sodium nitrite), sweet paprika, salt, granulated dehydrated garlic, oregano and natural casing. May contain SULPHITES and WHEAT flour (gluten).

Nutritional values:

NUTRITIONAL INFORMATION, MEAN VALUES PER 100 GRAMS
Energetic value	1700 kJ / 409 kcal
Fats	29 g
Of which saturates	16 g
Carbohydrates	1.9 g
Of which sugars	0.8 g
Proteins	35 g
Salt	2.9 g

IBÉRICO SALCHICHÓN:

Ingredients: Ibérico pork meat, salt, Dehydrated powdered MILK, sugar, emulsifiers E451ii (Pentapotassium triphosphate), E-452i (Sodium polyphosphate), E-450i (Disodium diphosphate), E-450iii (Tetrasodium pyrophosphate), antioxidants E331iii (trisodium citrate), E-301 (sodium ascorbate), preservatives E252 (potassium nitrate), E250 (sodium nitrite), flavor enhancers E-627 (Disodium guanylate), E-631 (Disodium inosinate), E120 food coloring (carminic acid), white wine (SULPHITES), black pepper grains and natural casing. May contain WHEAT flour (gluten).

Nutritional values:

NUTRITIONAL INFORMATION, MEAN VALUES PER 100 GRAMS
Energetic value	1641 kJ / 395 kcal
Fats	29 g
Of which saturates	17g
Carbohydrates	1.4 g
Of which sugars	1.2 g
Proteins	32 g
Salt	3.2 g

Production of our Ibérico semi-cured products starts with the meticulous selection of the fattier parts of the Ibérico pig. Once this selection has been made, the meat will be marinated and dried in our natural drying sheds found at our facilities, thus resulting in one of the most surprising of Ibérico pork products: perfect to enjoy the very best Meat Carpaccios.

Ingredients: Ibérico pork meat, salt, sweet paprika, LACTOSE, antioxidants E-300 (ascorbic acid) and E331iii (trisodium citrate), preservatives (E252 (potassium nitrate), E250 (sodium nitrite), granulated dehydrated garlic and oregano. May contain MILK proteins, SULPHITES and WHEAT flour (gluten).

Nutritional values:

NUTRITIONAL INFORMATION, MEAN VALUES PER 100 GRAMS
Energetic value	1688 kJ / 406 kcal
Fats	29 g
Of which saturates	9.8 g
Carbohydrates	0.2 g
Of which sugars	0.1 g
Proteins	36 g

All our cured products are available in convenient, ready-sliced 100 g packs.

Our range of sliced products allows us to ensure that the product’s qualities in that pertaining to flavor, texture, aroma and color will remain intact. Absolute food hygiene and safety is also guaranteed, with the product maintaining its spectacular color and appeal.

DRY CURED PRODUCTS GARIMORI IBÉRICOS

The best Ibérico pigs, raised on the open-range on a diet of Holm oak acorns, turning our acorn-fed hams into a veritable delicatessen

IBÉRICO ACORN FED HAM

Our acorn-fed hams are a veritable delicatessen

IBÉRICO CEBO HAM

The extraordinary Garimori Cebo Ham is obtained from Ibérico breed pigs

IBÉRICO ACORN FED SHOULDER HAM / IBÉRICO CEBO SHOULDER HAM

An exceptional product that has nothing to envy our Ibérico Ham

CURED IBÉRICO SAUSAGE MEAT

Ibérico sausage with apainstaking selection of meats

Semi-Cured Adobated Products

The Best Carpaccio

OUR READY-SLICED PRODUCTS

Meet our range of sliced products