Banega offer the highest quality products derived from the thoroughbred Iberian pig -Pata Negra. Dry-cured hams, a selection of salamis, chorizo and cured loin are all carefully prepared in the traditional style in the Sierra de Aracena not far from Jabugo in Andalucia, Spain. Their supply of the best raw materials and artisanal curing methods ensure that Banega 1812 delivers a premium product that remains authentically Spanish.
The Iberian pig, characterised by their black hooves and thin legs, thrive in South Western Spain. Here they roam among the oak forests - the dehesa - feeding on fallen acorns, grasses and wild herbs. The Iberian pig’s physical daily life combined with natural diet result in an exceptional meat marbled throughout with unsaturated fat. This combination of semi-wild existence and organic diet along with the age old traditional methods of curing results in a truly extraordinary flavour.
"Bellota" translates as acorn so as the name suggests, these animals feed exclusively towards time of slaughter entirely on acorns. Hard though it might be to believe but the fat of the jamon is, owing to the acorn diet, high in oleic acid which lowers the bad cholesterol (LDL) and raises the good cholesterol (HDL)."D.O" refers to Denominación de Origen - the regulatory classification system that strictly ensures the highest quality and guarantees the jamón has come, in this instance, from the province of Huelva in Andalucia.
After slaughter, the hams are cured in the Sierra where the winters are mild and the summers dry. The process includes various stages: salting, washing and settling, drying and finally hanging in traditional drying cellars with a stable natural temperature of between 15'C to 19'C and 70% humidity. Shoulders (Paletas) hang for 18 to 24 months whereas the legs hang for between 24 and 36 months.
Banega 1812 makes no compromise in consistent quality and excellence in producing some of the very finest jamón on the market.