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11 companies indexed.
El Jamón de Huelva
Ham produced in the Sierra de Huelva in unique microclimatic conditions from Iberian pigs reared free-range in pastures and fattened with acorns and pasture during the montanera
Consejo Consejo Regulador de Sobrasada de Mallorca
The origin of sobrasada – the traditional Majorcan sausage – goes back to ancient times, when the Middle Eastern territories reach their highest development and greatest splendour. Then there arises the need to create a way to preserve food supplies for indefinite periods of time, and proven the success of salting methods, the technique of stuffing minced meat in the animal's own guts is created. But for Majorca it is still too early to talk about this technique, for the island is immersed in a constrained society - the Talaiotic - and there are no records of the use of any kind of technique for the preservation of pork meat, even though there is significant pig livestock.Consejo Regulador "Cecinas de León"
Dried Beef Cecina de León can be defined as smoked and dried beef meat coming from the hind leg of beef cattle.The outside part of the cecina has got a toasted brownish colour, light dark, which forms part of the elaboration process.Indicación Geográfica Protegida Salchichón de Vic
The Osona region (Barcelona), being the capital city Vic, has traditionally been characterized by an important meat industry of the porcin sector. Amongst the different products elaborated in this region, the Salchichon (salami-type sausage) from Vic, has undoubtedly been outstanding against the rest of meat products.Owing to this fact, it has gained recognition for its supreme quality and flavour. With the aim of maintaining and safeguarding the characteristics of this product, a group of meat companies from la Plana de Vic determined to find the way of protecting the prestige and quality of the Salchichon from Vic.11 companies indexed.