•Since 1910

•Elaboration of Iberian pork products

•Hams, loins, pork sausages

A combination of:

- the natural food given to the animals

- reared in an ideal climate

- a completely natural curing system

- slow and meticulous processes give each item the delicate

aroma and taste

• Original Iberian Peninsula stock

• Found in south-east Spain

• Characterised by its extensive exploitation

system and the high quality of its meat.

• Located in the province of Salamanca

(certified SPECIAL HEALTH PROTECTION)

• pure Iberian pigs of the Lampiño and Retinto strains

• They are given time to acquire:

- The right age (12 to 14 months)

- The shape of the muscles and skeleton (the entipao),

(certified SPECIAL HEALTH PROTECTION)• The correct weight (100 kg)

Taken to the pasturelands of Salamanca, Extremadura, and Andalusia in late

October

The Great Evergreen Oak of the Tejeda Pastureland

Awaiting the arrival of the autumn rains and the grass shoots that represent a magnificent complement to the nutrients of the acorns.

The start of the pasture season Valencia de la Encomienda

on the Tejeda Pastureland pastureland for mid-season

Enjoy the acorns and the green grass of the first autumn rains

Acorns and leaves from the evergreen oaks, cork oaks, and gall oaks Valencia de la Searching for acorns in the Montellano pasturelandEncomienda pastureland for mid-season

Once the pastureland season has finished and the

animals have reached their correct weight (170 kg),

they are taken to Guijuelo for slaughter.

PRODUCTIVE PROCESSIberian ham require natural optimum curing process which lasts between 20 and 30 months

1. Quartering 2. Salting 3. Washing 4. Drying 5. Maturing 6. bouquet.

1. Quartering The carcass of the pig is dismembered. The hams and shoulders of ham profiled with the characteristic “V-shaped” cut.

2. Salting Add salt to the muscular massFavours the dehydration of the limbs of the pig and their perfect conservation

3. Washing Washed in warm water to eliminate the saltSubsequently shaped

4. Drying Storing at natural drying warehouses Eliminate the humidity from the hams and shoulders of ham. Remains for some 10 months.

5. Maturing Taken down to the storerooms Kept for between 1 and 2 yearsThe hams and shoulders of ham are mature slowly

6. BouquetTasted by master ham curer to make sure that the curing process has been correct

PRODUCT CATALOGUE

A. Castro y González, s.a catalogue of Iberian products is as follows: ACORN-FED IBERIAN HAMDEBONED ACORN-FED IBERIAN HAMIBERIAN HAMVACUUM-PACKED DEBONED IBERIAN HAMACORN-FED IBERIAN HAM SHOULDERDEBONED AND VACUUMED-PACKED ACORN-FED IBERIAN HAM SHOULDERIBERIAN HAM SHOULDERDEBONED AND VACUUM-PACKED IBERIAN HAM SHOULDERSLICED ACORN-FED IBERIAN HAM

TYPES OF HAMThe characterisation of the products depends: - The food given to the animals - The final phase of fattening

ACORN IBERIAN HAM: - Pigs are fed on acorns and natural grass - Acorn pigs are slaughtered at the age of between 15 and 18 months.

IBERIAN HAM: - Iberian pigs feed for the rest of the year free-range on cereals. - Slaughtered at an age of between 12 and 15 months.

NUTRITIONAcorn Iberian ham nutritional information (100g):Water: 36,6 g. Proteins: 30 % of biological quality (easily assimilable and with a high content of essential amino acids). Fats: 29,5 g.Fatty acid content: - Saturated: - Miristic: 1,26 g. - Palmitic: 22,64 g - Stearic: 8,92 g. - Monounsaturated: - Palmitoleic: 4,22 g. - Oleic: 54,36 g.

NUTRITIONAcorn Iberian ham nutritional information (100g): - Polyunsaturated: -Linoleic (C18:2) W-6: 6,62 g. -Linolenic (C18:3) W-3: 0,53 g. -Araquidonic (C20.4) W-6: 1,45 g. -Cholesterol: 55-70 mg/100 g.Vitamins (mg/100g edible portion):Titamin: 0,86 mg.Riboflavin: 0,22 mg. Niacin: 4,5 mg. Pyridoxin: 0,25 mg.Cianocobalamin: 18,36 mg.Folic acid: 18,09 mg.Chlorides (CINa): 3,8% Caloric value: 240-250 kcal/100 g.

The origin of the best product

Genuine 100% acorn hamSlaughtered at the right ageProvide hams and shoulders of ham that are "unique in the world".

The origin of the best product

Achieved extraordinary hams with a stamp of guarantee and quality.

Award Quality Control of The Hams of The Guijuelo Denomination of Origin.(Only selected items have the privilege of bearing the label of the Guijuelo Denomination of Origin.)

Iberian pork productsThe delicate aroma and tasteHigh nutritionHigh quality guarantee

Thanks you

for the time watching this presentation.