About Tartessos Iberian HamTartessos iberian ham products are produced from a family owned business in Cumbres Mayores in Huelva. The family has been involved in the business over 5 generations since 1840. The family breeds its own black Iberian pigs which roam freely over the pasture lands of the area. The pigs feed on acorns and grasses and the meat is dried and cured using entirely natural processes combining the traditional know-how with the newest technologies to produce the texture and quality for which Iberian ham is well known. QualityHams from the shoulder and the front leg of the pig produced through a process of salting and then drying and curing in the local mountain air in a carefully monitored and controlled environment over a period of 16 months. Most of these hams are pre bought by Spanish restaurants, bars and shops however the company does make available slices from this exceptional product in vacuum packs of 100 grams. There are different quality and price levels. These relate to the proportion of acorns in the feed of the pigs.
Additional ProductsIberian loin : naturally cured over a period of 4 months, available sliced in 100 gram packs. Iberian sirloin; naturally cured over a period of 3 months, available sliced in 100 gram packs Iberian chorizo made from the best lean meats of the pig and cured naturally over a 2 month period, available in 100 gram packs. Iberian salchicon: made from best lean meats and cured over 2 months, available in 100 gram packs. |
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Review
Quality level.
Top quality iberian ham is salted and dried over 18 or 24 months and comes from the shoulder or the thigh of the pig. Thighs are more highly priced than shoulders. In both cases there are three levels of quality: bellotta (acorn) from pigs fed exclusively on acorns, seleccion (next quality) from pigs fed on a mixture of acorns and fodder, cebo from pigs also fed a mixture of acorns and fodder, with a lower proportion of acorns.