Embutidos Montes de Toledo is a family business dedicated to breeding, craftsmanship, and direct sales of products derived from Iberian pigs.
We are located in Pulgar a small town of Montes de Toledo (Europe, Spain).
Feeding:
Our main concern is to offer excellent QUALITY AND WARRANTY.
All our pigs are raised in the open pastures, reinforcing their nutrition with fodder based on EXTRA VIRGIN OLIVE OIL.
This is done to obtain a similar quality to ACORN PIG.
Process of Cure and Maturation
The incorporation of new technologies and health control has raised the quality of the hams, but the experience and expertise of the master ham-makers, heirs to a tradition passed from father to son for hundreds of years, remains essential.
The process consists of 4 stages: salting and washing, settling, drying and curing and aging.
1. Salting and Washing
Once the pigs are slaughtered, the hams are covered with sea salt for a week or ten days, depending on weight.
The chamber temperature can range between 1 and 5 C and the relative humidity is usually around 80 or 90 per cent.
After this time, the pieces are washed in warm water to remove the salt from the surface.
2. Settlement
The washed pieces are kept for 30 to 60 days in rooms with temperatures between 3 and 6 C and a relative humidity of 80 to 90 per cent. At this time the salt is distributed evenly throughout the ham, in order to promote dehydration and conservation. After this time the hams are of a significantly denser consistency.
3. Drying and maturation
At this stage hams are moved to a natural drying area in which the humidity and temperature are controlled mainly by ventilation mechanisms.
Temperature ranges between 15 and 30 C for a 6 to 9 months drying period.
During this time, the ham is still dehydrating and sweating occurs (distribution of fat between the muscle fibres, which retain the aroma once absorbed).
The final flavour and aromas begin to develop during this stage, thanks to a series of changes that occur in the proteins and fats of the ham.
4. Aging
The hams are hung in cellars for at least 6 months and up to 30.
The temperature can range between 10 and 20 C and the relative humidity is between 60 and 80 per cent.
During this time the biochemical processes initiated in the curing and involving the microbial flora continue, giving them their distinctive aroma and final flavour.
We are located in Pulgar a small town of Montes de Toledo (Europe, Spain).
Feeding:
Our main concern is to offer excellent QUALITY AND WARRANTY.
All our pigs are raised in the open pastures, reinforcing their nutrition with fodder based on EXTRA VIRGIN OLIVE OIL.
This is done to obtain a similar quality to ACORN PIG.
Process of Cure and Maturation
The incorporation of new technologies and health control has raised the quality of the hams, but the experience and expertise of the master ham-makers, heirs to a tradition passed from father to son for hundreds of years, remains essential.
The process consists of 4 stages: salting and washing, settling, drying and curing and aging.
1. Salting and Washing
Once the pigs are slaughtered, the hams are covered with sea salt for a week or ten days, depending on weight.
The chamber temperature can range between 1 and 5 C and the relative humidity is usually around 80 or 90 per cent.
After this time, the pieces are washed in warm water to remove the salt from the surface.
2. Settlement
The washed pieces are kept for 30 to 60 days in rooms with temperatures between 3 and 6 C and a relative humidity of 80 to 90 per cent. At this time the salt is distributed evenly throughout the ham, in order to promote dehydration and conservation. After this time the hams are of a significantly denser consistency.
3. Drying and maturation
At this stage hams are moved to a natural drying area in which the humidity and temperature are controlled mainly by ventilation mechanisms.
Temperature ranges between 15 and 30 C for a 6 to 9 months drying period.
During this time, the ham is still dehydrating and sweating occurs (distribution of fat between the muscle fibres, which retain the aroma once absorbed).
The final flavour and aromas begin to develop during this stage, thanks to a series of changes that occur in the proteins and fats of the ham.
4. Aging
The hams are hung in cellars for at least 6 months and up to 30.
The temperature can range between 10 and 20 C and the relative humidity is between 60 and 80 per cent.
During this time the biochemical processes initiated in the curing and involving the microbial flora continue, giving them their distinctive aroma and final flavour.
| Company Name | Embutidos Montes de Toledo |
|---|---|
| Business Type | Manufacturer |
| Main Products | Iberian ham, Iberian shoulder, Iberian sausage, sausage slices, Iberian pork loin, Chritmas hampers |
| Total No. Employees | 5 - 10 People |
| Year Established | 1986 |
| Total Annual Sales Volume | Below US$1 Million |
| Export Percentage | 1% - 10% |
| City | Pulgar |
| Province/State | Toledo |
| Country/Region | Spain |
| Company Website | http://www.embutidosmontesdetoledo.es/index.php/?___store=ingles&___from_store=es http://www.embutidosmontesdetoledo.es |
| Contact Person | Ms. Africa Aranda |
| Telephone | 3**********9 View all, please login |
| Street Address | C / San Francisco, 5 |
| Zip Code | 45125 |
| sell123 URL | http://www.sell123.org/company/Spain/906704.htm |
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