César Nieto

César Nieto Hand Carved Ham Bellota Ibérico 50% race Iberica

Bellota Ibérico - hand-cut, according to Spanish tradition

When enjoying the Ibérico dry-cured ham from acorn-fed pigs by César Nieto, you can discover an intense flavour that is full of fine nuances at the same time. This richness is the result of the long maturing process of over 36 months and the natural diet of acorns. Its characteristic colour ranges from deep pink to pale pink, with abundant marbled fat. The proportion of more than 56% oleic acid in its fat makes it smooth and light, it "melts" in the mouth. This makes the Bellota Ibérico ham a particularly heart-healthy food. The acorn-fed Ibérico ham from César Nieto is obtained from selected crosses of the Ibérico pig, which reach 50% of the Ibérico breed in their genetics. Our herds feed exclusively on grass and acorns in complete freedom on the pastures of Salamanca and Extremadura. The meat is obtained in the traditional way from the hind legs of the animals and salted with natural salt from the Torrevieja salt flats. Due to the unique microclimate in Guijuelo and its altitude of 1,000 metres above sea level, less salt is used in the preparation than in other areas. For this reason, our acorn-fed Iberian ham has a sweet first impression in the mouth, which is characteristic of the cured products from Guijuelo.

The breed:

The Iberico pig is descended from the wild boar and the domestic pig and has a history of over 2000 years. They have always been bred under holm oaks and cork oaks, so-called "Dehesas", and live there "semi-wild". Because of their black claws they are often called "Pata Negra".

The designation Iberico pig (Cerdo Iberico) can be used for several breeds. The Black Pig has the highest fat content, the Colorado Pig has the largest muscle content of the Iberian pigs and the Torbiscal is a cross between Spanish and Portuguese breeds and is very robust and reproduces well.

All designations are in turn divided into different breeds and their crosses.

Habitat:

The Iberian pig is closely linked to the wooded Dehesa pastures. It is kept extensively. The Iberian pig breed has its origin in the Mediterranean pig of African origin.

The pastures on which the pig lives are mostly areas with Mediterranean forest, in which oak trees (Quercus) grow, which produce acorns, especially holm oaks, cork oaks and Portuguese oaks (Quercus faginea). In between, chestnuts and carob trees also grow. In rainy seasons, pastures are created on which the pigs feed.

Feeding:

Within the ecosystem of the Dehesa, grasses grow, which are the ideal food for pigs in spring and summer, while in autumn and winter acorns form the basis of the diet during the fattening period.

The pigs are additionally fattened with cereals, wheat, soya, maize and barley. The pigs are slaughtered all year round from at least 10 months and a minimum weight of 155 kg.

Quality and taste:

The meat is characterised by an intense, nutty flavour. This comes mainly from the fat, which is strongly influenced in taste by the acorn diet. The meat is somewhat darker in colour than conventional pork and heavily marbled with white fat, the intensive marbling is comparable to that of Wagyu beef.

About the manufacturer

The beginnings can be traced back to 1943. At that time, there were only a handful of traders who were involved with the then still unknown Iberian pig. One of them was Alonso Nieto Manzano. At the age of only 20, the man who today gives the company its name, "Cesar Nieto Martin", had to take over the company in 1967 and quickly became the most important driving force for the years to come.
Together with other companies, Cesar Nieto built his own slaughterhouse in 1985 and was one of the founding fathers of the "Guijuelo" designation of origin in 1986, which is now internationally known and recognised. In 1997, the two eldest sons César Nieto and Jorge Nieto joined the company and became production and sales managers.

Packaging:

Vacuum-packed

Storage conditions:

Store at room temperature in a cool, dry place

Manufacturer:
Cesar Nieto Group S.L.
Polígono Agroalimentario,
C. Sierra Ventosa, 66M,
37770, Salamanca - Spain