Organic Iberian cured meat is made from Iberian pigs raised on sustainable pastures. These animals are fed primarily on acorns and organic feed, which guarantees high-quality products. In addition to its distinctive flavour, this type of cured meat promotes environmentally friendly practices. Strict production regulations ensure that consumers are buying healthy and sustainable food.
Characteristics of Organic Iberian Sausage
Organic Iberian cured meat is distinguished by its careful production process and the conditions in which the pigs are raised. This comprehensive approach guarantees a high-quality product, highlighting its heritage and characteristic flavour.
Free-range breeding and feeding of Iberian pigs
The Iberian pigs used to make organic sausages are raised in freedom on vast pastures. This system allows the animals to have enough space to move, feed and develop their natural behaviour. The diet of these pigs mainly includes:
Acorns, which are essential during the montanera.
Natural herbs and organic feed, without the addition of GMOs or additives.
This diet guarantees high-quality meat, rich in flavour and with a high content of fatty acids that are beneficial for health.
Benefits for the environment
The production of organic Iberian sausage has a positive environmental impact. Raising pigs in organic systems promotes biodiversity and the balance of dehesa ecosystems. Benefits include:
Reduction of soil and water pollution.
Maintenance of local flora and fauna.
Promoting sustainable agricultural practices.
Quality and organic certification
All organic Iberian products must comply with strict regulations that guarantee their quality. Organic certification is a rigorous process, which includes:
Supervision and control by competent authorities.
Labels that identify products as organic, assuring consumers of their authenticity.
This not only certifies the quality of the sausage, but also supports the sustainable practices followed in its production.
The Dehesa and its Fundamental Role
The dehesa is a unique ecosystem found in Extremadura and plays a key role in the production of organic Iberian sausage. This space combines nature and tradition, providing the ideal environment for the sustainable breeding of Iberian pigs.
Montanera: Acorn-based diet
During the period known as montanera, which occurs in autumn and winter, Iberian pigs feed mainly on acorns. This natural food is essential for the development of intramuscular fat that gives the meat its characteristic juiciness and flavour. An Iberian pig can consume up to 1000 kg of acorns, which translates into a superior quality of the final product.
Sustainability regulations in the dehesas
Production on the dehesas is governed by strict regulations that ensure sustainable practices. These regulations limit the stocking rate, allowing each pig to have access to a vast area of land. This not only respects animal welfare, but also minimises environmental impact. The use of pesticides and other chemicals is prohibited, contributing to a more natural and healthy production.
Process of Production of Organic Iberian Products
The production of organic Iberian sausages is a careful process that highlights the artisanal tradition. This practice seeks to guarantee the quality of the final product, always maintaining a commitment to sustainability and animal welfare.
Artisanal production without additives
The production of organic Iberian sausages is characterised by artisanal methods that avoid the use of artificial additives. This traditional approach ensures that the natural flavours of the meat are kept intact. Producers follow specific processes to make each type of sausage, which includes:
Carefully select raw materials.
Prepare natural spice mixes.
Perform long-term healing under optimal conditions.
All of this contributes to obtaining high-quality sausages, where each bite reflects the essence of the environment in which they are produced.
Quality control and certification
Quality control is essential in organic production. Each batch of organic Iberian sausage is subject to strict controls to ensure that it meets the requirements established by organic regulations. The process includes:
Regular inspections during production.
Laboratory tests to verify product quality.
Certification by official bodies that guarantee its authenticity.
This rigorous control guarantees consumer confidence. At the end of the process, the products receive the European Union's ecological seal, which confirms their superior quality.
Its sustainable production process.
The health benefits of not containing additives.
Respect for animal welfare throughout the entire production chain.
As a result, organic Iberian sausages have become a preferred option for those seeking a more conscious and healthy diet.
